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Spinach Salad with Warm Bacon Dressing

5 stars based on 9 votes

spinach salad with warm bacon dressing

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. At our house, we love to eat bacon beyond breakfast, and not just in the “breakfast for dinner” sense. This salad combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. Since the dish requires cooking and needs to be prepared right before serving, I usually serve it as a main course, with a store-bought rotisserie chicken or broiled salmon on the side. 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.

Before making the salad, you’ll need to boil the eggs. I love soft-boiled eggs (for directions, click here), but hard-boiled eggs (for directions, click here) are equally delicious.

how to make spinach salad with warm bacon dressing

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.

how to make spinach salad with warm bacon dressing

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.

how to make spinach salad with warm bacon dressing

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.

spinach salad with warm bacon dressing

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Spinach Salad with Warm Bacon Dressing

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

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

  1. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
  3. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
  4. 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.
  5. 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.
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Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • 5 stars

    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.

    - Beth on April 11, 2018 Reply
  • 5 stars

    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!

    - Cyndi on March 29, 2018 Reply
  • 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. 🙂

    - Aimee Kaz on March 1, 2018 Reply
  • 5 stars

    Slightly sweet, slightly salty and ever so delicious!

    - Laura Kargov on February 24, 2018 Reply
  • This salad is excellent! My entire family and guests loved the dressing!

    - Peg Hasner on January 25, 2018 Reply
  • 5 stars

    My whole family loved this salad!! The dressing was so delicious. I served it with salmon and it was a great meal. A total keeper.

    - R ALLEGRI on December 4, 2017 Reply
  • 5 stars

    This salad reminds me of my dad. He loved spinach and bacon salad with hot dressing made with the bacon drippings. My mom wouldn’t make it often so it was a special occasion dish. This recipe is very close to what my mom made but much better. The mushrooms were a great addition. So many flavors and textures….I love this recipe.

    - Jo Smith on November 30, 2017 Reply
  • 5 stars

    I made the Spinach Salad for my son’s birthday dinner. Not only was it delicious, it was beautiful! The eggs were perfect with it and the dressing was out of this world! Every salad recipe here is the bomb!

    - Gayle Snyder on November 30, 2017 Reply
  • 5 stars

    Can the dressing be made ahead and re-warmed?

    - Jennifer Ottolini on November 22, 2017 Reply
    • Sure, Jennifer, I think that would be fine. Enjoy!

      - Jenn on November 22, 2017 Reply
  • Jen, good morning, just to double check… no need to cook mushrooms, correct???

    Thank you
    Elena

    - Elena on November 7, 2017 Reply
    • Correct — hope you enjoy!

      - Jenn on November 7, 2017 Reply
  • 5 stars

    Another winner. I have made it twice and everyone loved it. Our new favorite spinach salad.

    - Deb E. on October 28, 2017 Reply
  • 5 stars

    I made this for a quick Friday night dinner. Using locally grown spinach from the farm stand down the street, it came together quickly. My husband helped out and cooked the bacon and shallots while I prepped the rest of the ingredients. Delicious – this will go in the family cookbook!

    - Deb on October 20, 2017 Reply
  • Is there a worthy substitute for bacon fat for those of us who don’t eat pork?

    - Adele on October 19, 2017 Reply
    • Hi Adele, if you plan to use turkey bacon, I’d suggest using vegetable oil in place of the bacon fat. If you plan to omit the bacon completely, I’d honestly suggest a different salad (as the lack of any kind of bacon would make the salad significantly less appealing). Hope that helps!

      - Jenn on October 20, 2017 Reply

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