Tempting Spinach and Bacon Spring Salad

Tempting Spinach and Bacon Spring Salad — A Garden-Fresh Favorite from Grandma’s Kitchen

Bringing the Garden to the Table

There’s something about springtime that stirs the soul — the sound of birdsong in the morning, the earthy scent of fresh soil, and the first wave of green bursting from the garden. If you’re a gardener, you know that spinach is one of the earliest gifts of the season. Before the tomatoes even think of flowering and the beans are climbing, the spinach is lush, abundant, and ready to eat.

This is exactly the time of year when I find myself reaching for one of my favorite family recipes: Tempting Spinach and Bacon Spring Salad. It’s a warm, wilted spinach salad passed down from my step-grandma — simple, satisfying, and full of those deep, savory flavors that somehow always taste like home.

There’s something deeply satisfying about eating from your own garden. You’ve planted, watered, weeded, and watched it grow — and now, you get to enjoy the fruits (or greens!) of your labor. This salad is a wonderful way to honor that work. It comes together in just minutes and tastes like spring in every bite. It’s also a gentle reminder of the way food used to be — fresh, seasonal, and shared with those you love.

So if your spinach is ready and you’re looking for a delicious way to use it, give this wilted salad a try. Serve it alongside grilled chicken, a quiche, or even a hearty soup for a comforting, well-rounded meal. Or just make it the main event — I promise, no one will complain.

A Salad with Heritage

For me, this salad carries with it the memory of Grandma’s warm kitchen and the sound of her humming to Frank Sinatra as she cooked around the kitchen.

Grandma was a classic 1950s homemaker — well mannered, resourceful, and endlessly devoted to her family. No one I know could throw a party quite like she did. Every holiday was an event, complete with thoughtful decorations and her most treasured recipes. It felt like she spent the entire year gathering ideas and perfecting dishes just to delight and spoil her loved ones with when the holidays rolled around.

About 20 years ago, her daughter — my aunt — lovingly gathered many of those beloved recipes into a family cookbook. It’s a true treasure, and I still cook from its pages to this day, keeping Grandma’s spirit alive in my own kitchen..

Why This Salad Works

When grandma would make this salad, the magic happened when she poured that warm, tangy dressing — made from the bacon drippings, a splash of vinegar, a spoonful of sugar, and a touch of egg — right over the greens. The spinach would wilt ever so slightly, just enough to soften while still keeping its vibrant flavor. It was nothing fancy, but it was perfect.

This recipe is a celebration of contrasts: tender spinach meets crunchy bacon, warm dressing meets cool greens, and the tang of vinegar meets the subtle sweetness of sugar. It’s those contrasts that make every bite satisfying and just a little bit addictive.

The acid in the vinegar is what really brings the spinach to life. It cuts through the richness of the bacon and balances the dish beautifully. Grandma typically used apple cider vinegar, but red wine vinegar works well too. You want something with brightness — a little zing that complements the earthy green of the spinach.

And while the base recipe is wonderful all on its own, there’s plenty of room to make it your own. Feta cheese crumbles add a creamy, salty contrast that pairs beautifully with the dressing. Sliced hard-boiled eggs are another classic addition, making it hearty enough to serve as a light meal. You could also top it with sliced red onions, cherry tomatoes, or even a handful of toasted pecans for a little extra crunch.

Food like this is more than just nourishment. It’s heritage. It’s home. And it’s a little taste of spring, one treasured bite at a time. Try this salad served with hot sourdough fresh from the oven!

Tempting Spinach and Bacon Spring Salad

Tempting Spinach and Bacon Spring Salad

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Ingredients

  

• 4 c spinach
• 4 c chopped Romaine
• 3 celery ribs, diced
• ½ c minced onion
• 5 strips bacon-cooked save drippings

Hot Dressing

• 1 egg-well beaten
• ⅔ c water
• ⅓ c vinegar
• 2 teaspoons sugar or honey
• 2 teaspoons corn starch or arrowroot
• ½ teaspoons salt
• freshly ground black pepper

Instructions

 

• Bring the water, vinegar, sugar, cornstarch and salt & pepper to a boil, stirring until thick.
• Temper the beaten egg with small amounts of hot dressing until the egg is warmed up. Add the egg to the dressing and finish cooking.
• Toss the spinach and hot dressing together.
• Add remaining ingredients and serve immediately.

Video

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