Spinach Salad with Warm Bacon Dressing
Indulge in the perfect balance of flavors and textures with this Spinach Salad with Warm Bacon Dressing, a classic yet elevated dish that’s sure to steal the spotlight at your next meal. Crisp baby spinach pairs beautifully with earthy mushrooms, tangy red onions, and rich slices of hard-boiled eggs, while crumbled crispy bacon adds a savory crunch. The star of the show is the warm bacon dressing, a luscious blend of apple cider vinegar, Dijon mustard, honey, and just the right touch of reserved bacon drippings, creating a sweet-and-savory coating that ties everything together. Ready in just 25 minutes, this quick and satisfying salad is ideal as a main course for lunch or a crowd-pleasing side for your dinner table. Serve it fresh and warm for a comforting yet vibrant dish packed with bold flavors and wholesome ingredients. Perfect for keto, low-carb, and gluten-free diets, this salad is an irresistible combination of simplicity and sophistication!
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Recipe Information
Ingredients
- 6 cups baby spinach
- 6 slices bacon
- 0.5 medium, thinly sliced red onion
- 1 cup, thinly sliced white button mushrooms
- 2 large, peeled and sliced hard-boiled eggs
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Wash and pat dry the baby spinach. Place it in a large salad bowl.
Layer the spinach with red onion slices, thinly sliced mushrooms, and hard-boiled egg slices. Set the salad bowl aside.
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon slices from the skillet and place them on a paper towel-lined plate to drain. Crumble or chop them into small pieces once cooled.
Reserve about 2 tablespoons of the bacon grease in the skillet, carefully discarding the rest.
Return the skillet with the reserved bacon grease to low heat. Add the apple cider vinegar, Dijon mustard, honey, salt, and black pepper to the skillet. Whisk the ingredients together until combined and heated through, about 1-2 minutes.
Slowly whisk in the olive oil to the mixture in the skillet. Continue whisking until the dressing is smooth and well-emulsified.
Remove the skillet from heat and pour the warm dressing over the prepared salad. Use tongs to gently toss the salad, ensuring the spinach and toppings are coated with the dressing.
Top the salad with the crumbled bacon pieces and serve immediately.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 177 mg | 4% | |
*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.
