Make Ahead

Wilted Spinach Salad Nancy's Way

March 11, 2010
0 Ratings
  • Serves 4 as a side dish
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

What You'll Need
  • 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
  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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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!

1 Review

aargersi March 12, 2010
Your husband is a nut - this looks delicious! Also your onions match your plate - nice!!!