Spinach Salad with Warm Bacon Dressing

This post was last updated on April 10, 2015 to include new images.

Spinach Salad With Warm Bacon Dressing

I’ve made this Spinach Salad with Warm Bacon Dressing many, many times.  And it’s soooo good.

Spinach Salad With Warm Bacon Dressing

I really enjoy it because it combines vibrant flavors with different textures which leaves your mouth and tastebuds guessing, but in a very good bacon-y way.  There’s crumbled bacon, crisp spinach, thinly sliced red onions and a warm bacon dressing made with red wine vinegar, some sugar, and reserved bacon grease.

Because: bacon grease.

Spinach Salad With Warm Bacon Dressing

Seriously, though, the salad doesn’t feel heavy, like one might think.  Rather, the warm bacon dressing lightly coats the salad while the red onion and red wine vinegar cut through any “greasiness.”

Spinach Salad With Warm Bacon Dressing

Traditionally, this salad includes sliced hard boiled eggs, but Dustin and I have also enjoyed it with a poached egg.

Spinach Salad With Warm Bacon Dressing

As written, this recipe can be a full dinner for two or can stretch for four people as a lighter serving.

Spinach Salad With Warm Bacon Dressing
 
Prep time
Cook time
Total time
 
This easy spinach salad with warm bacon dressing combines a bunch of different vibrant flavors to make your tastebuds happy.
Author:
Recipe type: Easy
Serves: 2-4
Ingredients
  • 8 ounces fresh baby spinach
  • 2-4 large eggs
  • 8 slices thick bacon
  • 3 tbsp. red wine vinegar
  • 1 tsp. granulated sugar
  • ½ tsp. Dijon mustard (can substitute spicy mustard)
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • 4-6 large white mushrooms, sliced
  • ½ red onion, very thinly sliced
Instructions
  1. Add the eggs to a deep pot and completely cover with cold water. Heat the pan over medium-high heat until the water starts to boil. Once the water boils, turn off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12 minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold water to stop them from cooking further. Set the eggs aside to cool. When ready to serve, peel them and slice in half.
  2. While the eggs are boiling, fry the bacon in a large fry pan over medium heat until crispy, flipping occasionally. Once crispy, remove from the pan and place on a paper towel to cool and drain, reserving 3 tbsp. of the bacon grease.
  3. When the bacon is cooled, crumble and set aside.
  4. Transfer the 3 tbsp. bacon grease to a small mixing bowl and whisk in the red wine vinegar, sugar, Dijon mustard, kosher salt, and black pepper. Season with any additional salt or pepper, to taste.
  5. Place the spinach, mushrooms and sliced red onion in a large mixing bowl and toss to combine. Add the dressing and bacon and toss to combine.
  6. Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs among them.
  7. Serve while dressing is still warm.

Comments

  1. says

    I have made this over and over! It is a requirement at every family function. Each time I visit your page a read this post, I am reminded of how lucky I am as well. Thank you for that!

  2. Diane says

    Okay…I just read your cookbook, love it! I can see I’ll be busy trying all the recipes. So when is book 2 coming out???
    Diane

  3. Diane says

    Hi Lacey,
    I just joined upon your site and am extremely impressed…bravo for you! I am having the spinach salad with warm bacon dressing tonight, and I know it is going to turn out great. I am in the process of downloading your cookbook and can hardly wait to see the recipes.
    I am a food junkie who loves to try out new recipes on guests. Anyone who eats at my house is a never gets the same thing twice and they are all guinea pigs. ;-)
    Keep up the great work on your blog, it’s wonderful!
    Diane

  4. Carolyn says

    Sometime you should try Alton Brown’s Garden Vegetable Soup. Takes a little bit of time, but it is soooo good.

  5. Kelley says

    You know, now that I look through all your WONDERFUL recipes, I was wondering if you have ever made an “Asian Chop Chop” salad? compliments of Houlihans :) It’s amazing!

  6. says

    Yeah, you had me at “Bacon Dressing”! I’m definitely going to try this and I love that you used a poached egg to top it off because I think poached eggs can go on practically anything!

  7. says

    Hi Lacey
    thanks for stopping by my blog and waving hello! that is so sweet.
    I love your food photos and how crisp you make everything look ~ beautiful. Your photos make me want to cook everything you make and it’s that time of year when I can get most of these ingredients straight from the farmer of my own backyard. the salad looks yummy and healthy, thanks for sharing!

  8. says

    Gotta love a good Alton recipe! He is my go to for many things. If he made it, I know there is scientific basis for why it should taste good haha.

    I’m glad you found food and started this blog as well, although I’m sure you helped so many souls through your work with CPS.

    • says

      Joanne, I agree with you on that about Alton — hard to argue with science! Thanks for your comment about CPS. There were definitely some huge success stories over the years while I worked as a social worker and I’m glad I was able to help many families and children.

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