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AmericanSalad

Spinach Salad with Warm Bacon Dressing

Name: Spinach Salad with Warm Bacon Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 oz baby spinach, washed and dried; 6 slices thick-cut bacon, chopped; 8 oz cremini mushrooms, thinly sliced; 4 large eggs, hard-boiled and quartered; 1 small red onion, thinly sliced into rings; 3 tbsp red wine vinegar; 1 tbsp Dijon mustard; 2 tsp granulated sugar; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 tbsp extra virgin olive oil

Tender spinach wilts beneath a silky warm bacon dressing while crispy mushrooms, hard-boiled eggs, and sharp red onion add layers of texture and flavor. The tangy red wine vinegar and Dijon mustard cut through the richness perfectly, creating an irresistible balance that feels both elegant and comforting. Perfect for a special lunch or light dinner that comes together in just over half an hour.

Prep

20 minutes

Cook

15 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Place the baby spinach in a large salad bowl and top with sliced mushrooms, red onion rings, and quartered hard-boiled eggs. Set aside at room temperature.
2
In a large skillet over medium heat, cook the chopped bacon until crispy, stirring occasionally, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.
3
Reduce heat to low and carefully whisk the red wine vinegar, Dijon mustard, sugar, salt, and pepper into the warm bacon fat. Whisk in the olive oil and continue stirring until the dressing is well combined and warmed through, about 1-2 minutes.
4
Immediately pour the warm dressing over the spinach salad and toss gently to coat the leaves lightly. Scatter the crispy bacon pieces over the top.
5
Serve immediately while the dressing is still warm, allowing the heat to gently wilt the spinach edges for optimal texture and flavor.

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Spinach Salad with Warm Bacon Dressing

Prep

20 minutes

Cook

15 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Place the baby spinach in a large salad bowl and top with sliced mushrooms, red onion rings, and quartered hard-boiled eggs. Set aside at room temperature.
2
In a large skillet over medium heat, cook the chopped bacon until crispy, stirring occasionally, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.
3
Reduce heat to low and carefully whisk the red wine vinegar, Dijon mustard, sugar, salt, and pepper into the warm bacon fat. Whisk in the olive oil and continue stirring until the dressing is well combined and warmed through, about 1-2 minutes.
4
Immediately pour the warm dressing over the spinach salad and toss gently to coat the leaves lightly. Scatter the crispy bacon pieces over the top.
5
Serve immediately while the dressing is still warm, allowing the heat to gently wilt the spinach edges for optimal texture and flavor.

Reviews

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