A wilted spinach salad, simple and nourishing, offers an excellent way to incorporate fresh winter greens onto your supper table during the long, dark days of winter when hardy spinach is plentiful. Heating the spinach very slightly, as in this wilted spinach salad recipe requires, provides a dual purpose: not only does it make the dish more suitable for cold days when fresh, raw greens can be unappealing, but it also helps to mitigate the effects of oxalic acid – an antinutrient naturally found in spinach and other greens.
- 4 slices bacon
- ¼ cup prepared honey mustard dressing
- 4 cups fresh baby spinach
- 1 small red onion, (sliced into rounds)
- 1 small apple, (sliced thin)
- 1 cup cooked chicken, (chopped into bite-sized pieces)
- Fry four slices bacon over medium heat until crispy. Remove bacon from the pan, turn off the heat and gently stir ¼ cup honey mustard dressing into the rendered bacon grease. Set aside to cool slightly.
- Toss remaining ingredients together, garnish with fried bacon and dress with the mixture of bacon grease and honey mustard dressing.