Southern House Salad | Marilyns Treats

Marilyns Treats

Culinary delights, tips and tricks to make life easier!

Southern House Salad

by 38 Comments

Pin
Share
+1
Yum

Southern House Salad. This make ahead salad can be served with a meal or take it along to a potluck or tailgating event.

This classic spinach salad is made with a traditional bacon dressing. The warm dressing is made with bacon drippings, vinegar, and sugar. The heat of the dressing wilts the spinach leaves and gives the spinach salad a wonderfully delicate sweet and sour flavor. The salad is garnished with sliced hard cooked eggs and crumbled bacon and potato slices. It gets some extra crunch from the red onion and radishes. It’s a simple salad with big flavor. See the variations for some add-in suggestions and ideas.

Add my Chicken Broccoli Crescent Wreath to your salad for a great dinner!

Southern House Salad. This make ahead salad can be served with a meal or take it along to a potluck or tailgating event.

5 votes

Print

Southern House Salad

Prep

Cook

Inactive

Total

Yield 4 Servings

Ingredients

Salad:

  • 10 to 12 ounces fresh spinach, washed and torn into bite-size pieces
  • 1/4 cup minced red onion
  • 5 to 6 radishes, thinly sliced
  • 2 hard-boiled eggs,* 1 chopped, 1 sliced (optional)
  • 2 to 4 slices bacon
  • Shredded cheddar cheese
  • 2 Idaho potaoes peeled and boiled

Dressing:

  • 1 to 1 1/2 tablespoons bacon drippings
  • 1 1/2 tablespoons granulated sugar
  • 3 tablespoons vinegar
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Place prepared spinach in a large bowl. Add onions and radishes.
  2. Refrigerate the salad, tightly covered.
  3. Fry or microwave bacon until crisp; remove to paper towel and set aside.
  4. Peel and quarter ptatoes, boil in water until they slide off the fork. (15-20 min)
  5. In a saucepan, cover 2 large eggs with water. Place the pan over medium-high heat and bring to a full rolling boil. Cover the saucepan and remove the pan from the heat. Let stand for 12 to 15 minutes. Run cold water over the eggs and peel them. Put in fridge until cool.
  6. In a small jar or measuring cup combine the bacon drippings with sugar, vinegar, water, salt, and pepper. Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
  7. Toss the chopped egg (if using) and potato with the greens then pour the hot dressing over greens mixture; toss again lightly.
  8. Arrange the salad on salad plates and top each with a few slices of egg and crumbled bacon.

Notes

Make Ahead: Prepare the spinach, onion, and radishes in a serving bowl; cover and refrigerate. Prepare the eggs and bacon and refrigerate them in separate containers. Prepare the dressing and refrigerate. Just before serving time, toss the chopped egg with the spinach salad mixture. Heat the dressing; drizzle over the salad and toss. Garnish with the sliced eggs and bacon.

Variations:Add about 1/4 cup of pine nuts, sunflower seeds, toasted slivered almonds, or toasted pecans to the salad for additional crunch.Add about 1/4 cup of raisins or dried cranberries to the salad.Add sliced fresh mushrooms to the salad.Omit the radishes, if desired.​

©MARILYN'S TREATS. All images are copyright protected.

Courses Side

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 663

% Daily Value

Total Fat 40.5 g

62%

Saturated Fat 17.2 g

86%

Cholesterol 293 mg

98%

Sodium 1085 mg

45%

Total Carbohydrates 40.1 g

13%

Sugars 26 g

Protein 36.1 g

72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

signature
This classic spinach salad is made with a traditional bacon dressing. The warm dressing is made with bacon drippings, vinegar, and sugar. The heat of the dressing wilts the spinach leaves and gives the spinach salad a wonderfully delicate sweet and sour flavor. The salad is garnished with sliced hard cooked eggs and crumbled bacon and potato slices. It gets some extra crunch from the red onion and radishes. It's a simple salad with big flavor. See the variations for some add-in suggestions and ideas.
Pin
Share
+1
Yum

Reader Interactions

Never miss a post!

You might want to browse around my site a bit more and have a look at

Comments

  1. Potatoes are a great addition to this southern classic. Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
    Miz Helen

    Reply

    • I was wondering if you ever (or how often) you have potato in your salad? I saw this one in South Carolina. I need to get out and try more foods! I loved this. Happy Mother’s Day!

      Reply

    • Thank you Sharon. That dressing mademe nervous but was well worth trying to make it. It took that salad over the top! Happy Mother’s Day!

      Reply

  9. I need to try that dressing recipe! Having a bacon flavor might even persuade my non-salad-eating kids to try it. Thanks for linking up at the Home Matters Link Party! We hope to see you again next week:) #HomeMattersParty

    Reply

  12. Mmm, the salad sounds delicious! 🙂 A while ago, I made a similar salad with dandelion leaves and bacon dressing. Thanks for sharing your recipe at Sew It Cook It Craft It.

    Reply

    • Bacon Dressing? I have been wanting to make it but was afraid I wouldn’t be able to do it. There are only 2-3 dressings I make that come out well. Sounds delicious! Have a great weekend!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *