This Wilted Spinach Salad is different from the ones we used to make. The first wilted spinach salads I made had you fry bacon and use hot bacon fat to drizzle over and wilt the spinach.

I remember those salads well, because that was my first introduction using raw spinach in salads; granted, that’s going back many years ago.

This hot spinach dressing is made by sautéing onion in olive oil and using the onion-infused oil to dress the salads. The recipe calls for plating the salads, then drizzling a little oil over each plate. For the picture, I added the dressing to the salad bowl of ingredients, tossed quickly, then plated the salads.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.