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Wilted Spinach Salad

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1 pound tender young spinach, washed and trimmed
  
• 6 slices bacon
  
• 4 scallions, trimmed and finely chopped
  
• ½ teaspoon minced garlic
  
• ¼ cup cider or red wine vinegar
  
• ½ teaspoon salt
  
• ¼ teaspoon black pepper
  






Instructions



1. Pat the spinach leaves dry with paper towels, place in a large salad bowl, and refrigerate.
   
   
2. Cook the bacon in a large, heavy skillet over medium heat until all of the fat is rendered and the bacon is crisp, about 10 to 15 minutes, turning frequently. Place the bacon on paper towels to drain, and reserve the fat in the skillet. Cut the bacon into small pieces.
   
   
3. Add the scallions and garlic to the skillet and gently cook over low heat for 2 minutes. Stir in the vinegar, salt, and pepper and bring to a boil. Pour the hot dressing over the spinach, sprinkle bacon bits over the top, and serve.
   
   Serves 6