Wilted Spinach Salad with Bacon
Wilted bacon salad with a hot bacon dressing makes the perfect spinach salad you'll love to eat year-round. This version is made even better by removing the sugar and making the recipe low carb, paleo, and keto friendly too.
Ingredients
- 6 oz bag baby spinach
- 2 cups button mushrooms sliced
- 2 large eggs hard boiled
- 3-4 slices bacon cooked and crumbled
- ¼ cup extra virgin olive oil
- 2 T bacon grease reserve after cooking the bacon
- 2 T ketchup we used a no sugar variety
- 2 T apple cider vinegar
- 1 T Worcestershire sauce
- ½ teaspoon stevia or 1 T honey
- ¼ medium onion grated or finely minced
Instructions
- Remove the stems from the spinach leaves (optional) and place the spinach in a salad bowl.
- Arrange the sliced mushrooms, hard boiled eggs and crumbled cooked bacon on top of the spinach.
- Add all bacon dressing ingredients (olive oil, bacon grease, ketchup, apple cider vinegar, worchestire sauce, stevia and grated onion) in a small saucepan and cook on medium low heat until the dressing is heated to a simmer, which takes about 5 minutes.
- Pour the hot bacon dressing over the salad. Toss and serve the spinach salad with bacon immediately.
Nutrition
Serving: 1gCalories: 207kcalCarbohydrates: 4gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 74mgSodium: 217mgFiber: 1gSugar: 2g
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