Friday, May 13, 2011


The long cold winter seems to be over and the weather is warming up. People are going to be spending more time outside; I already see charcoal braziers being set up here in the neighbourhood.  One dish I’ve always been fond of with barbecue is a nice, easy to prepare, spinach salad with bacon. The spectacular thing about this salad is its versatility. You can offer a liberal assortment of extras to garnish or enhance this spinach salad in many ways. I always set out my homemade sweet sliced pickles and jalapeno bread & butter pickles, along with a personally variable spinach salad that is always devoured quickly.          

Here is a basic spinach salad method that can be made diverse in accordance with tastes and/or available groceries. Most grocers stock those bags of baby spinach; so tender you can eat the stems. They are not as delicate as lettuces and are very convenient for outdoor get- togethers. What do you say? Come on, let’s do it.

Basic ingredients                  serves 6

1 lb tender, fresh, baby spinach leaves, cleaned
8 slices bacon
1 small red onion, minced
1 clove of garlic, minced
½ cup vinegar (red wine, apple cider or a fruity vinegar)
Salt and black pepper to taste


  • Dry spinach if you washed it; keep in the refrigerator until ready.
  • Cook the bacon until crisp, remove to drain on paper towels.
  • Save the bacon fat, crumble the drained bacon. This can be done earlier.

  • When you are ready, place the spinach in a salad bowl.
  • Heat the skillet of bacon fat; cook the onions and garlic gently for a few minutes.
  • Stir in the vinegar, salt and pepper and bring to the boil.
  • When boiling begins, stir and pour over spinach and then sprinkle on the crumbled bacon.

That’s the basic spinach salad but you can amend it in several appetizing ways.

If you like, add:
·       Shredded carrot or red cabbage
·       Drained tin of mandarin oranges or fresh sliced strawberries
·       Diced red or yellow bell pepper
·       Crumbled blue cheese or shredded cheddar
·       Hard boiled eggs, sliced or quartered
·       Sesame seeds or tree nuts
·       Etc. etc.

Try your own personal spinach salad at your next cookout and you’ll probably discover your own ideal additions too. I’m sure you’ll love it.

Enjoy responsibly.


Sharon Hamilton said...

I'm glad you found me! Thank you so much. I think these are some of the tools that will help me in my goal to good health. I look forward to reading more...

Lynda R Young said...

Although I'm heading into winter here in Oz, your salad looks yum and so easy to prepare.

Jolene Perry said...

You're totally in my bookmarks - and you make me hungry...

Ellen said...

Love spinach salads! The bacon just makes it decadent! ~ Ellen

Joanne said...

I love spinach! I would make this, without the egg I think. It sure does look good in the picture! Blessings, Joanne

Holly Jones said...

This looks good...will have to try it out next week :)

Michelle M. said...

Growing up in the country, we used to have something we called 'green stuff'. It was mustard greens with fresh green onions and radishes from the garden with the hot bacon grease dressing it. It's one of those dishes that meant summer was here and the eating was gonna be fresh and yummy!

Keena said...

I may have to try this.... sounds yummy!!!!

Leovi said...

I usually take it but change the bacon apple. Is lighter.

Anita - Recipe with Pictures said...

Really nice salad. I love spinach in salads, cooked, dips, hmmmm. Thanks for sharing.

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