Make Ahead

Wilted Spinach Salad Nancy's Way

by:
March 11, 2010
Author Notes

Not a new concept, I know. My mother used to make this in the '70's with bacon, cider vinegar and sugar. She loved to try recipes and my father would say "Can't we just have NORMAL food?". My husband didn't eat this, but instead had a "normal" salad. —nannydeb

  • Serves 4 as a side dish
Ingredients
  • 4 tablespoons olive oil
  • 3 slices pancetta
  • 1/2 cup red onion, sliced thin
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 bag baby spinach
  • cracked black pepper
  • 2 tablespoons toasted pine nuts
In This Recipe
Directions
  1. In a skillet, cook the pancetta in 1 tablespoon olive oil until crisp. Remove from the pan and set aside. Once cooled, chop into small pieces.
  2. Add the remaining 3 tablespoons olive oil and warm over medium-high heat. Add onions and garlic. Cook until onions are getting tender, about 2-3 mintues.
  3. Remove from heat and add honey and balsamic vinegar.
  4. Pour hot oil and vinegar mixture over fresh spinach, tossing while you pour.
  5. Top with cracked black pepper, pancetta and toasted pine nuts.
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nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!