Wilted Spinach Salad

This last week there wasn’t a lot of cooking going at Clark Towers. It’s been quite some time since we ate out more than in; which is a little sad since I do love to cook and thankfully it doesn’t happen very often but I’m dealing, I did however make lunch yesterday for me and the guys just so I could actually make something well that and I needed to use up some fresh spinach that I bought before it went bad. Mind you this is not the first time I bought a big bag of spinach to make this dish, it usually just ended up in regular tossed salads.

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My husband remembers fondly of a wilted spinach salad that his mother made from his childhood. I on the other hand would not eat spinach (its green) to save my life when I was a kid. I’m am pretty happy I got over my no green food rule, I was missing out on some pretty fantastic options (I can see my mother smirking now). such as avocados – Guacamole is one of my absolute favorites and I make it all the time. Fresh spinach is also yummy I might just need to add this salad to my list of greens I like to eat now.

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I was definitely watching my husband take his first bite, I got nothing… (uhh deflated) he waited for his 3rd bite to finally speak – nodding his head he said he loved it! Phew I was a little worried, well not worried but curious if I pulled it off. My son on the other hand wasn’t in love with it, he is not a big egg fan so next time I would probably use 1 less egg, or not; he is old enough, he can fend for himself.

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The only problem is this is not a salad that will stay long; you really need to eat the whole thing at one sitting. I should have taken a picture of my husband coming back to the table and using the salad tongs to take one or two more bites.

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Wilted Spinach Salad

6 cups spinach, washed drained very well and torn into bite-sized pieces

¼ cup sliced green onion

2-3 hardboiled eggs, chopped

6 slices of bacon, cooked until crispy and chopped

3 Tbs reserved bacon drippings

¼ cup vinegar

2 Tbs sugar

2 Tbs water

½ tsp kosher salt

¼ tsp freshly cracked black pepper

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Place eggs in a sauce pan cover with cold water, bring to a boil, cover and turn off the heat. Let sit 13 minutes and then run under cold water, peel and roughly chop. Set aside.

Cook bacon in a skillet until crispy, transfer to paper towels to drain

Combine spinach, onions and eggs in a large bowl

In a small bowl add vinegar, water, sugar, salt and pepper, while bacon is draining on paper towels add vinegar mixture to 3 Tbs of the reserved bacon drippings, heat to boiling, stirring just to blend.

Pour hot mixture over spinach; gently toss and sprinkle with bacon

Serve immediately

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