Spinach Salad with Warm Bacon Dressing
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This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!
If there’s one thing that gets everyone in my family circling the kitchen like sharks at dinnertime, asking “Whatcha makin’?” it’s the smell of bacon sizzling on the stovetop. This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a fresh baguette to round out the meal.
What you’ll need to Make Spinach Salad with warm Bacon dressing
Step-by-Step Instructions
Before making the salad, you’ll need to boil the eggs. I especially love runny soft-boiled eggs for this salad, but hard-boiled eggs are also delicious.
Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.
Add the spinach and mushrooms.
Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary.
Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
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- BLT Salad with Chicken
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- Spinach Salad with Berries, Pecans, and Goat Cheese in Raspberry Vinaigrette
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Spinach Salad with Warm Bacon Dressing
This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!
Ingredients
- 8 slices bacon, cut into ½-inch pieces
- ¼ cup finely chopped shallots, from 1 to 2 shallots
- 2½ tablespoons cider vinegar
- 1½ tablespoons honey
- 1½ teaspoons Dijon mustard
- Heaping ¼ teaspoon salt
- Several grinds fresh black pepper
- 6 oz (about 8 cups) baby spinach
- 8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
- 3 hard or soft boiled eggs, thinly sliced or cut into wedges
Instructions
- Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
- Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
- Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
- Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
Nutrition Information
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- Per serving (4 servings)
- Calories: 338
- Fat: 26 g
- Saturated fat: 9 g
- Carbohydrates: 13 g
- Sugar: 9 g
- Fiber: 2 g
- Protein: 14 g
- Sodium: 505 mg
- Cholesterol: 157 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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for the mushrooms, do u cook them? Thanks.
Hi Stephanie, The mushrooms are not cooked in this recipe. Enjoy!
Delicious! One of my favorite salads that I had once almost 30 years ago and I have never been able to find another that tasted as good until now and I made it myself! Thank you for the recipe. Now I know I can stop searching. Everyone in the family gave rave reviews and there wasn’t any left.
Excellent! This tastes just like my mom used to makes when I was growing up. Hubs even loved this and he’s NOT a veggie/salad lover. He ate every last bite and said this one is a keeper.
Spot on proportions and absolutely delish! I add about 1/2 thinly sliced red onion, just personal preference. For dinner, I like to serve with a baked potato, because this Scot is a carb lover! Thanks so much for a simple and yummy recipe!
Excellent salad! I made this a few nights ago for my husband and a house guest who needed a late dinner. This salad is very satisfying all by itself but not too heavy for eating post-8 pm. Served it with slices of home made multigrain bread and everyone went to bed happy!
Absolutely the BEST Spinach Salad that I have ever made! Jenn, even my husband raved about it – easy and delicious. This is a a keeper.
Awesome! Easy to make!! Will make again
This was great. Dressing and proportions are spot on. I did add a little ricotta salata to mine. I am not sure if it was necessary or not but the finished product was great! I added chicken as well. Going to make it into the the dinner rotation for sure.
Hi Jen,
This is one of my favorite salads, and I can’t even count how many times I’ve made it.. I made it two nights ago, served with potato-leek soup. On a whim, I added a small handful of dried cranberries on top for color. Delicious! Try it and tell me what you think!
I’ve made this a few times and it’s heavenly every time! I cook the mushrooms because we don’t like them raw. I’ve served it with steak and also with a bowl of soup. It’s just delicious and I thank you for another winner. 🙂