Spinach Salad With Warm Bacon Dressing
A spinach salad is an excellent choice for a delicious lunch or dinner. Add hard-boiled eggs for additional flavor and protein.
This classic spinach salad features tender greens lightly wilted by a warm, tangy-sweet bacon dressing. It’s a simple yet satisfying dish that works equally well as a side salad or a light main course—especially with sliced hard-boiled eggs for protein.
The warm bacon dressing is made right in the skillet after cooking the bacon, using a blend of vinegar, brown sugar, and dry mustard for bold flavor. Red onion adds bite and color, while the eggs make it hearty enough for lunch.
What You’ll Like About This Dish
Smoky and savory. The warm bacon dressing gives the salad depth and richness.
Quick to prepare. Just a few minutes of cooking and tossing gets it to the table fast.
Hearty or light. Leave out the eggs for a lighter side or include them for a filling lunch salad.
Perfect for any meal. Serve it as a starter, side dish, or a main with crusty bread.
Ingredient Notes
- Fresh spinach: Use baby spinach or large-leaf spinach roughly chopped. Wash and dry thoroughly.
- Bacon: Diced and crisped; the rendered fat is used to build the dressing.
- Brown sugar: Adds subtle sweetness to balance the vinegar.
- Vinegar: White or apple cider vinegar both work well.
- Dry mustard: Adds a little heat and tang to the dressing.
- Red onion: Thinly sliced for color and sharpness.
- Hard-boiled eggs: Optional but recommended for extra protein and richness.
Steps to Make Spinach Salad With Warm Bacon Dressing
- Wash and dry the spinach; refrigerate until ready to serve.
- Cook diced bacon in a skillet until crisp. Remove and drain on paper towels.
- Stir brown sugar, vinegar, and dry mustard into the bacon drippings. Bring to a boil and season with salt and pepper.
- Reheat the dressing if needed before serving.
- Toss the spinach with the warm dressing and top with bacon, red onion, and sliced eggs.
Tips for a Great Spinach Salad
- Use fresh, dry spinach for best texture—wet leaves will wilt too much.
- Cook bacon low and slow for even crispness and flavorful drippings.
- Toss the salad just before serving so the spinach doesn’t get soggy.
- For a sweeter dressing, add a splash of maple syrup or honey.
Recipe Variations
- Add mushrooms. Sautéed or raw sliced mushrooms make a great earthy addition.
- Use a different green. Try baby kale or arugula for a twist.
- Make it dairy-rich. Add crumbled goat cheese or blue cheese for a creamy element.
- Add nuts. Toss in toasted pecans or walnuts for crunch.
- Fruit version. Add sliced strawberries or apple matchsticks for a sweet contrast.
Serving Suggestions
- Serve alongside grilled steak, pork chops, or roasted chicken.
- Add crusty bread for a light, satisfying lunch.
- Pair with a bowl of soup for a comforting meal.
- Include on a holiday salad spread or brunch table.
How to Store and Reheat
Refrigerate: Store undressed spinach, bacon, and sliced eggs in separate containers in the fridge for up to 3 days. Keep dressing in a sealed jar.
Reheat: Warm the dressing gently in a small skillet or microwave before tossing with spinach. Assemble just before serving.
Leftover salad: Best eaten immediately. Dressed spinach will wilt quickly and doesn’t store well.
This oven-baked bacon is an easy, mess-free way to cook bacon. You might also like this spinach salad with bacon drippings and minced onions.
Spinach Salad With Warm Bacon Dressing
Ingredients
- 1 pound spinach leaves
- 8 strips bacon, diced
- 1 tablespoon brown sugar
- 3 tablespoons vinegar
- 1/4 teaspoon dry mustard
- Salt and freshly ground black pepper, to taste
- 1 small red onion, sliced
- 4 hard-boiled eggs
Instructions
- Wash the spinach leaves thoroughly. If the leaves are large, give the spinach a rough chop. Pat the spinach dry with paper towels or use a salad spinner. Refrigerate the cleaned spinach until you are ready to toss the salad.
- In a heavy skillet over medium-low heat, fry the diced bacon until it’s browned and crisp, turning frequently. With a slotted spoon, remove the bacon to paper towels to drain.
- To the skillet, add the sugar, vinegar, and dry mustard; bring to a boil. Remove from the heat and add salt and pepper, to taste. Serve right away or refrigerate until it’s time to serve.
- Before serving, reheat the sauce mixture; drizzle over the spinach leaves and toss lightly. Serve garnished with the bacon, sliced red onion, and sliced hard-boiled eggs.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
