This easy spinach salad with warm bacon dressing combines a bunch of different vibrant flavors to make your tastebuds happy.
spinach salad with warm bacon dressing, warm bacon dressing
AuthorLacey Baier of A Sweet Pea Chef
16ouncesfresh baby spinach
8slicesthick bacon (nitrate-free)
3tbspred wine vinegar
1/2tspDijon mustardcan substitute spicy mustard
1/8tspground black pepper
4-6large white mushroomssliced
1/2red onionvery thinly sliced
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.
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.
When the bacon is cooled, crumble and set aside.
Transfer the 3 tbsp. bacon grease to a small mixing bowl and whisk in the red wine vinegar, coconut sugar, Dijon mustard, and black pepper. Season with any additional salt or pepper, to taste.
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.
Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs among them.
Serve while dressing is still warm.
Spinach Salad With Warm Bacon Dressing
Amount Per Serving (1 salad)
Calories 341Calories from Fat 181
% Daily Value*
Saturated Fat 9.3g47%
Vitamin A 1950IU39%
Vitamin C 23.9mg29%
* Percent Daily Values are based on a 2000 calorie diet.