Skip to main content

Warm Spinach Salad

I love warm salads such as wilted lettuce salads and this recipe is along that line, only this one contains nutritious spinach. 

In the summertime, Dad would pick the lettuce and Mom made her wilted salad most nights.  I loved the taste of it; the hot bacon drippings with vinegar and a little sugar tossed with the lettuce and onions.  That was the best of salads back then.

Now, I have moved on and love it with spinach also.  This salad is filled with good things:  lots of bacon, red onion and pecans with a tangy dressing.  Especially, in the winter time when spinach is plentiful, this is an excellent way to incorporate fresh winter greens into your dinner menu. 

With heating the spinach somewhat, it serves a dual purpose:  it makes the salad more suitable for a cold day when raw lettuce might not be appealing and it diminishes the effects of oxalic acid. Spinach is rich in oxalic acid ~ that is what gives spinach the tang but, it interferes with the body’s ability to absorb calcium and iron.  The acid is much higher in raw spinach. 

This is a rich, colorful and flavorful salad and if you are a bacon lover like I am, that’s all the better!  I hope you give this a try!

Warm Spinach Salad


½ cup pecan halves
6 slices bacon, cut into 1” pieces
1 red onion, halved and thinly sliced
1 pint (2 cups) grape tomatoes
1/3 cup white vinegar
1 tablespoon sugar
2 to 3 bunches (1½ pounds total) flat-leaf spinach, trimmed, cleaned and dried
Coarse salt and pepper


Preheat oven to 350 degrees.
Spread pecans on a baking sheet and toast in oven until golden and fragrant, 10 to 15 minutes.  Set aside.
Meanwhile, in a large skillet over medium heat, cook bacon until crisp.
Transfer to a paper towel-lined plate.
Pour off all but 3 tablespoons of fat from skillet.
Add onion to skillet. Cook until crisp-tender, 5 to 7 minutes.
Add tomatoes, vinegar and sugar.
Simmer until liquid thickens slightly and tomatoes are heated through, 1-2 minutes.
Place spinach in a bowl and pour hot tomato-onion mixture over it.
Toss quickly to coat and wilt spinach.
Season with salt and pepper.
Sprinkle with reserved pecans and bacon.
Serves 4

Yum!!!  So delicious!!!


  1. This is one of my favorite salads! I've only had it in restaurants. I really should try making it! Thanks for the great info and recipe!

  2. Yum! Who doesn't love this salad?!

  3. theUngourmet: until recently I had only had it in restaurants. It's easy though and good.

    Kathleen, I agree 100%! Thanks!

  4. This does sound so delicious, Pam! I love this type of spinach salad-where one uses a warm dressing/mixture to just slightly wilt the spinach.

  5. Sounds really good and I enjoyed reading your profile...I too enjoy reading cookbooks (one with pictures)!! Joni

  6. Pam, each and every post with your little background stories could be and should be, pages in a cookbook.
    The stories add so much~
    Your blog is so dang cool~

  7. What a great looking salad. While I love spinach and your photo would convert a die-hard spinach hater. Have a great day...Mary

  8. I love a good spinach salad - yours sounds terrific.

  9. Very yummy. Always looking for spinach recipes and this one sounds great. Thanks!

  10. Oh Yum! The corn sticks below would be great with this salad. Twyla

  11. Pam, i like your salade!!! Yam!!

  12. That is a healthy and delicious salad I'll bookmark for my sunday lunch!

  13. Thanks so much to all of you for your kind comments! You are a great group I am proud to have contact with!

    Stella, me too! Love the wilted part!

    Joni, I'm so glad you enjoyed it all. Very nice of you!

    Corgidogmama, you are one of the best! Thank you! YOU are just too cool! I always like and appreciate seeing you here!!!

    Mary, yes! I hope it does convert some. Thanks so much!

    Pam, thanks! Great names think alike!

    Buttercup, thanks! I'm glad you found this one!

    Twyla, you are so correct and you're very astute! Thanks!

    Zia Elle, thanks for being so nice!

    3 hungry tummies, it is healthy with lots of good nutrients. You are so right!

  14. Mmm, this sounds good. Can't wait to get my garden going to plant some spinach!

  15. Karen, wish I had a garden. We used to but, have so many trees now that I'd have to get an ax and start chopping in order to get more sunshine. Lucky you and happy gardening!

  16. Thanks, Ami! Glad you stopped by!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews