Wilted Spinach Salad Recipe

Posted by Grandma Jeanne on January 19, 2006

1 pound raw spinach
1 pound thick bacon
1 medium onion – sliced thin
8 ounces fresh mushrooms – sliced thin
1/4 cup sugar
3 ounces Italian dressing
3 ounces white vinegar
Seasoned croutons

Wash spinach, and drain. Refrigerate at least 1 hour.

Fry bacon crisp and crumble.

Saute onion in 1/2 cup bacon grease.

Add sugar, dressing, and vinegar.

Pour over spinach that has been tossed with bacon and mushrooms. Top with croutons.

Serves 6.