5 from 15 votes
Spinach Salad with Warm Bacon Dressing
This Spinach Salad with Warm Bacon Dressing combines tender baby spinach with sliced mushrooms, red onion, Swiss cheese, and boiled eggs. The warm dressing featuring bacon drippings, olive oil, red wine vinegar, Dijon mustard, and honey coats the salad, adding a rich and tangy flavor. Crumbled bacon mixed in and optional croutons give texture and a smoky savoriness to the salad, creating a satisfying balance of fresh greens and hearty elements.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
5
Course:
Salad
Cuisine:
American
Ingredients
- 12 oz Bacon , cooked (drippings and browned bits from pan reserved), crumbled, divided
- 5 egg boiled, peeled and sliced, large
- 9 oz baby spinach
- 6 oz button mushrooms , sliced
- 1/2 red onion thinly sliced (run under cool water to remove harsh bite, small
- 1 cup swiss cheese shredded or finely cubed
- 2 1/2 cups croutons optional, homemade or store bought
- 3 Tbsp bacon drippings reserved with browned bits
- 2 Tbsp olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- salt freshly ground
- black pepper freshly ground
Instructions
- Make the dressing: In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste. Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
- Assemble the salad: In a large salad bowl, toss together spinach, remaining bacon, mushrooms, red onion and swiss. Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.
Cup of Yum
Notes
- Use regular pork bacon without added flavors to ensure the dressing tastes authentic.
- Keep the salad ingredients and dressing stored separately in the fridge if not serving immediately to avoid wilting.
- Serve shortly after dressing to retain spinach texture and freshness.