Wilted Salad

Wilted spinach salad is a retro classic that deserves a comeback, and this microwave version makes it dead simple. Crisp bacon cooks right in the casserole dish, then the drippings become the base for a hot vinegar dressing that wilts the spinach on contact.

The dressing is tangy and barely sweet: apple cider vinegar, a little sugar, salt, pepper, and dried tarragon boiled until it’s bubbling hot. Tossing the torn spinach into this hot dressing just enough to coat each leaf is the technique. You want the leaves slightly softened but not limp or soggy.

Orange segments and broken cashews tossed in at the end add bright sweetness and a salty crunch that play off the warm, vinegary greens. Red onion and celery keep things crisp. Serve immediately while the dressing is still warm and the spinach is just barely wilted.

Pro Tips

• Toss the spinach in batches if your casserole isn’t large enough. Adding it all at once makes it hard to coat evenly.
• Serve immediately. Wilted salad that sits turns soggy and lifeless within minutes.
• Use fresh spinach, not bagged baby spinach. The larger leaves have more structure and wilt better without collapsing.
• Drain the bacon thoroughly. Too much grease in the dressing makes the salad heavy and oily.

Variations

• Use fresh grapefruit segments instead of oranges for a more bitter, grown-up citrus note.
• Swap cashews for toasted pecans or sliced almonds.
• Add a sliced hard-boiled egg per serving for a more substantial plate.