Mom’s Recipes

Wilted Spinach With Bacon

4 servings


15 minutes

total time


2 quarts young spinach leaves, about 8 ounces

1/4 red onion, or to taste

4 strips bacon

2 teaspoons all-purpose flour

2 tablespoons granulated sugar

1/3 cup red wine vinegar, or apple cider vinegar

1/4 teaspoon salt, or to taste

Freshly ground black pepper, to taste


Wash the spinach thoroughly under cold running water. Remove any large stems; spread the leaves out on paper towels to dry. Alternatively, dry the spinach with a salad spinner .

Chop the onion finely—or slice it thinly—and set aside.

Dice the bacon and transfer it to a skillet or medium saucepan. Place the pan over medium heat and cook the bacon pieces, stirring frequently, until the bacon is crisp and browned. With a slotted spoon or spatula, remove the bacon to paper towels to drain.

Sprinkle the flour over the bacon drippings in the skillet; stir to blend well. Continue to cook for 2 minutes, stirring constantly.

Add the sugar to the pan along with the vinegar and salt. Blend well and bring to a simmer. If the dressing mixture is too thick, add a bit of water to thin it. Taste the dressing and add pepper and more salt, if needed. Remove the dressing from the heat.

Put the dried spinach in a large serving bowl, tearing large leaves into smaller pieces. Drizzle the warm dressing over the spinach, and toss gently to coat the leaves.

Add the finely chopped onion to the spinach and toss gently.

Sprinkle the bacon pieces over the spinach salad and serve immediately.


Serving Size

4 portions (4 servings)


103 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat



11 mg


367 mg

Total Carbohydrate

10 g

Dietary Fiber

2 g

Total Sugars

7 g


6 g

4 servings


15 minutes

total time
Start Cooking