Marilyns Treats

Southern House Salad

by 38 Comments

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.
Print Recipe
4.8 from 5 votes

Southern House Salad

The warm dressing is made with bacon drippings, vinegar, and sugar.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: American
Keyword: bacon, spinach
Method: Boil, Fry
Skill Level: Intermediate
Servings: 4 Servings
Calories: 663kcal
Author: Marilyn

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

  • Place prepared spinach in a large bowl. Add onions and radishes.
  • Refrigerate the salad, tightly covered.
  • Fry or microwave bacon until crisp; remove to paper towel and set aside.
  • Peel and quarter ptatoes, boil in water until they slide off the fork. (15-20 min)
  • 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.
  • 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.
  • Toss the chopped egg (if using) and potato with the greens then pour the hot dressing over greens mixture; toss again lightly.
  • 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.

Nutrition

Serving: 1serving | Calories: 663kcal | Carbohydrates: 40.1g | Protein: 36.1g | Fat: 40.5g | Saturated Fat: 17.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 293mg | Sodium: 1085mg | Potassium: 0mg | Fiber: 0g | Sugar: 26g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

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

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