Hot Spinach Salad
Elevate your salad game with this warm and flavorful Hot Spinach Salad, a perfect blend of hearty ingredients and a tangy homemade dressing. Crisp baby spinach leaves are gently wilted under the heat of a sizzling skillet mixture of bacon, sautéed garlic, mushrooms, and red onion, creating a tantalizing medley of textures and flavors. The vibrant dressing, made with apple cider vinegar, Dijon mustard, and a touch of honey, adds a delightful balance of tangy and sweet notes. Finished with crumbled bacon and optional slices of hard-boiled egg, this salad is as satisfying as it is nutritious. Quick and easy to prepare in just 25 minutes, it’s an ideal warm side dish or light main course for any meal.
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Recipe Information
Ingredients
- 6 cups fresh baby spinach
- 4 slices bacon
- 1 tablespoon olive oil
- 2 cloves garlic
- 1.5 cups mushrooms, sliced
- 0.5 cup red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces hard-boiled eggs, sliced (optional)
Instructions
Wash and dry the baby spinach leaves thoroughly, then set aside in a large salad bowl.
In a large skillet, cook the bacon slices over medium heat until they are crispy. Remove the bacon and place it on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces.
Drain most of the bacon grease from the skillet, leaving about 1 teaspoon for added flavor. Add the olive oil to the skillet and heat over medium heat.
Mince the garlic and add it to the skillet. Sauté the garlic for 30-45 seconds, until fragrant but not browned.
Add the sliced mushrooms and red onion to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and the onion is slightly softened.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Pour this mixture into the skillet with the mushrooms and onions, stirring well to combine. Heat for 1-2 minutes, until warmed through.
Pour the hot dressing mixture over the spinach leaves in the salad bowl. Toss gently to wilt the spinach slightly and coat it in the dressing.
Sprinkle the crumbled bacon over the salad. If desired, top with sliced hard-boiled eggs for added protein and color.
Serve immediately while the salad is warm. Enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
