Spinach Salad with Hot Bacon Dressing
Indulge in the perfect balance of savory, tangy, and fresh flavors with this Spinach Salad with Hot Bacon Dressing. This classic recipe elevates simple baby spinach with the richness of a warm, caramelized bacon dressing made from rendered bacon fat, apple cider vinegar, and a hint of Dijon mustard. Topped with crispy crumbled bacon, thinly sliced mushrooms, sweet red onion, and velvety hard-boiled eggs, every bite delivers satisfying textures and bold tastes. Ready in just 25 minutes, this salad is an irresistible combination of comfort and elegance, perfect as a side dish or a light main course. Serve it while the dressing is still warm for a truly unforgettable dining experience!
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Recipe Information
Ingredients
- 8 cups Baby spinach
- 6 slices Thick-cut bacon
- 0.5 medium Red onion
- 1 cup White button mushrooms
- 2 Hard-boiled eggs
- 2 tablespoons Granulated sugar
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the baby spinach thoroughly. Place it in a large serving bowl.
Slice the red onion into thin rings and add them to the bowl with the spinach.
Clean and slice the mushrooms thinly. Add them to the salad bowl.
Peel and slice the hard-boiled eggs. Set them aside for later topping.
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet.
Crumble or chop the bacon into bite-sized pieces and set aside.
In the same skillet with the bacon fat, reduce the heat to low. Add the sugar, apple cider vinegar, Dijon mustard, salt, and black pepper. Stir well to combine and let the mixture heat through for 2-3 minutes, whisking occasionally.
Remove the skillet from the heat and immediately pour the hot bacon dressing over the spinach salad. Toss well to coat the spinach and other ingredients evenly.
Top the salad with the crumbled bacon and sliced hard-boiled eggs.
Serve immediately while the dressing is still warm, and enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 30.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 852 mg | 18% | |
*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.
