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Jessica B. Harris loves green salads, especially those that she can throw together quickly from whatever she has on hand in her fridge. After crisping bacon, she uses the fat in the pan to make a flavorful hot vinaigrette that she pours over the greens, onion and creamy avocado. The result is a beautiful, semi-wilted, warm spinach salad. Read more about why Harris craves this salad and how she stocks her fridge here.

EatingWell.com, May 2022


Credit: Jillian Atkinson

Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Wash spinach thoroughly under cold running water and dry it in a salad spinner. Place the spinach, onion and avocado in a salad bowl.

  • Place bacon in a skillet or medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 4 minutes. Working quickly and stirring constantly, add sugar then carefully add vinegar (the mixture will bubble up). Continue to stir until the sugar dissolves, about 2 minutes total. The hot vinaigrette should be slightly thinner than maple syrup. Remove from heat, taste and add up to 2 tablespoons water, if desired, to thin the vinaigrette or dilute the flavor to your preference. Pour the hot vinaigrette over the spinach, onion and avocado. Toss to coat and partially wilt the spinach. Garnish with pepper, if desired, and serve immediately.

Nutrition Facts

1 1/4 cups
153 calories; protein 5g; carbohydrates 13g; dietary fiber 5g; sugars 6g; added sugar 5g; fat 10g; saturated fat 2g; mono fat 5g; poly fat 1g; cholesterol 8mg; vitamin a iu 5390IU; vitamin b3 niacin 1mg; vitamin c 25mg; vitamin e iu 3IU; folate 154mg; vitamin k 284mg; sodium 171mg; calcium 67mg; iron 2mg; magnesium 62mg; phosphorus 61mg; potassium 593mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 1mcg.