Ron Wilson

Ron Wilson

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Rita's Spinach Salad


Recipe doubles easily.

Ingredients -


6 oz or so baby spinach or regular spinach, torn coarsely - 6 generous cups

1/2 pound or so of bacon, fried, drained and cut into small pieces. Reserve 1/4 cup drippings/fat for dressing.

4 hard boiled eggs, cut into wedges (optional)

8 oz or so mushrooms, sliced (optional)


1/4 cup bacon drippings

1/3 cup or so very thinly sliced or diced red onion

1/4 cup cider vinegar

2 tablespoons sugar OR 1-1/2 tablespoons honey

1 teaspoon Dijon mustard

Salt and pepper to taste



Divide spinach among 4 plates or shallow bowls

Sprinkle with bacon.

Add a hard boiled egg to each

Top with mushrooms.

Set salad aside. Can be done ahead and refrigerated. Bring to room temperature before serving. This allows warm dressing to penetrate.


Whisk together vinegar, sugar, mustard and salt and pepper. Set aside while cooking bacon.

Out reserved 1/4 cup drippings back in skillet.

Over low heat, let the drippings get hot, then add onions and cook just for a couple of minutes. They will get a bit soft but don’t let them get brown.

Whisk together drippings and onions with the vinegar mixture. This is your warm dressing. Taste for seasonings. Extra dressing can be refrigerated, but warm up before using.

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