Wilted Spinach Salad

Vintage House Wilted Spinach Salad with Hot Bacon Merlot Dressing


  • 4 cups  raw leaf spinach washed, dried, and stemmed
  • 1/2 cup mushrooms sliced
  • 1/2 cup bacon strips finely diced
  • 1/4 cup red onion finely diced
  • 1/4 cup  light brown sugar firmly packed
  • 1/4 cup Messina Hof Merlot
  • 1 tsp fresh Texas tarragon chiffonade
  • 1/4 cup Messina Hof Garlic Merlot Dressing


  • Prepare spinach and mushrooms
  • Place in a large serving bowl and set aside
  • In a 10" sauté pan, sauté bacon until almost crisp
  • Add onion and brown sugar and cook until onions begin to caramelize (approximately 2 minutes)
  • Add wine, Texas tarragon, and dressing. Bring to a boil
  • Pour dressing over spinach and mushrooms. Allow to stand a minute for spinach to wilt
  • Toss and serve
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