0 from 6 votes
Spinach Salad with Bacon Dressing
The perfect Spinach Salad has tender spinach leaves gently wilted with warm bacon dressing. A few pieces of hard-boiled egg complete this simple, satisfying side dish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 servings
Calories: 373 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the bacon dressing:
- 1 pound Bacon finely chopped
- olive oil as needed (see note 1)
- 1 red onion minced (see note 2)
- 1/2 cup granulated sugar or less to taste (see note 3)
- 1/2 cup white vinegar (see note 4)
- Salt and freshly ground black pepper
For the salad:
- 1 pound baby spinach (see note 5)
- 4 large hard-boiled eggs peeled and quartered
Instructions
To make the bacon dressing:
- In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
- Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
- Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat.
Cup of Yum
To make the salad:
- In a very large bowl, add spinach. Immediately pour over warm bacon dressing and toss to wilt. Portion the salad onto individual plates if desired and garnish with bacon and eggs.
Notes
- Olive oil: If you don't render enough fat from your bacon, just add olive oil until you reach 1/4 cup.
- Red onion: Minced shallot works too.
- Sugar: This dressing is sweet. If you don't like overly sweet dressings, feel free to start with 1 or 2 tablespoons of sugar and increase as you see fit.
- Vinegar: I always use white vinegar, but cider vinegar, red wine vinegar, or white wine vinegar are also good.
- Spinach: Flat-leaf spinach is the best for salads and is usually sold in bunches or pre-washed in bags (often labeled "baby spinach"). Curly-leaf spinach, sold in crinkly bags, is tough, fibrous, and better for cooking than eating raw.
- Cleaning your spinach: Wash small amounts of greens in a bowl, swishing around to loosen any dirt. Spin dry in a salad spinner or lay on a clean kitchen towel. Roll up the kitchen towel and store in the refrigerator to keep your greens fresh.
- Croutons: Make your own croutons out of leftover bread.
- Extra vegetables: Add thinly sliced raw mushrooms or red onion slices (soak in ice water if they seem angry).
- Nuts: Toasted sunflower seeds or walnuts would both taste good with this salad.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
17g
(6%)
Protein
24g
(48%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
1055mg
(44%)
Potassium
657mg
(19%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
5473IU
(109%)
Vitamin C
17mg
(19%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 1055mg | 44% |
| Potassium | 657mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 5473IU | 109% |
| Vitamin C | 17mg | 19% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.