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Wilted Spinach Salad


1 lb. fresh spinach
6 slices bacon
2 tablespoons (3 tablespoons) onion, finely chopped
¼ teaspoon pepper
1½ tablespoons (2 tablespoons) sugar
4 tablespoons (⅓ cup) wine vinegar
2 tablespoons (3 tablespoons) finely chopped pimento


Serves: 2


Wash the spinach carefully and remove any thick stems and bruised leaves. Drain well and place in a salad bowl.

Put the bacon in a heat resistant dish, cover with a piece of absorbent kitchen paper and cook on HIGH for 5 minutes or until crisp. Remove the bacon, crumble and set aside. Add the onion to the bacon fat and cook uncovered on HIGH for 2 minutes until lightly browned.

To make the dressing, combine the remaining ingredients with 4 tablespoons (⅓ cup) water and heat uncovered on HIGH for 3 minutes or until the mixture comes to the boil. Just before serving, pour the boiled dressing over the spinach. Add the bacon and toss well. Serve at once.

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