22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Spinach Salad with Warm Bacon Dressing

Tested & Perfected Recipes
Spinach Salad with Bacon

This post may contain affiliate links. Read my full disclosure policy.

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

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. This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. 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.

What you’ll need to Make Spinach Salad with warm Bacon dressing

Step-by-Step Instructions

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

YOu may also like

Spinach Salad with Warm Bacon Dressing

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

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. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) 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.

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.

See more recipes:

Comments

  • Recipe is great. Dressing is very tasty and I will make it again. I would suggest one change though. Many, many years ago when I was a waiter and I made these salads tableside, I remember what was important was the dressing needed to be as hot as possible when you added it to the spinach. The idea is to wilt the spinach slightly with the hot fat and serve it immediately.
    Here…we are adding the fat to the vinegar mixture which is at best room temperature which has a cooling effect. Rather, I suggest we microwave the vinegar mix for about a minute while the shallots are cooking to keep the temperature of the dressing up when it is added to the salad. Other than that, I wouldn’t change a thing.

    • — Gary on October 23, 2022
    • Reply
  • I made my own version of a spinach salad, but this dressing was the best ever. Even the men asked their wives to get the recipe from me.
    Jen, you have another winner! Thanks again.

    • — Fran on September 4, 2022
    • Reply
  • This Spinach Salad with Warm Bacon Dressing…..was outstanding. I’ve avoided making it for years because my husband claims his mother’s was the best. Well, again yours wins with flying colors. Thanks Again for a great Recipe!

    • — Liz on August 22, 2022
    • Reply
  • Delicious! I turned this into a main course meal by adding leftover chicken breast and left out the eggs. I found that my bacon was rather meaty and didn’t produce as much fat as required for the dressing so I used a light olive oil to make up the difference. Definitely going to make this again!

    • — Glen on June 16, 2022
    • Reply
  • Made last night and was really good. It’s the first time I could get my husband to eat spinach salad, I lured him in with the warm bacon dressing. Didn’t have mushrooms, but didn’t miss them. I did add a sprinkle of bleu cheese to the top to serve and entice him to eat it lol. He actually said.. “good salad!” This morning he said he felt good today, I told him it’s all that healthy spinach!

    • — CC on June 7, 2022
    • Reply
  • Love this salad! My husband can’t have mushrooms so I used avocado instead. Thanks Jenn! Love your new cookbook!

    • — Joan on March 27, 2022
    • Reply
  • Fantastic Salad! Combining the Excellent Recipe, the freshest and finest ingredients and using proper technique (video and the recipe) was essential

    FYI, I used Wright’s Brand Thick Slice Hickory Smoked Bacon. Bacon is a critical ingredient and Wright’s has been my favorite bacon favorite for 30+ years.

    • — BK on February 14, 2022
    • Reply
  • Love this. It was awesome. I have tried a few other spinach salad recipes and some use way too much bacon grease. Yours is the perfect combination and my husband loved it too. Your recipes always take it to perfection. Hugs, Belinda

    • — Belinda on January 20, 2022
    • Reply
  • soo good and relatively easy:)

    • — Kathleen Pancini on December 12, 2021
    • Reply
  • Do you think the dressing could be made in advance, then warmed prior to serving? Thanks!

    • — Aya on December 1, 2021
    • Reply
    • Sure, I think that would work. Hope you enjoy!

      • — Jenn on December 2, 2021
      • Reply
    • Hi! I love your website but your pop-ups are nonstop and obnoxious. I wanted you to know in case you were unaware of how frequently they come up. I canceled trying to read a spinach salad recipe.

      It doesn’t make me want to sign up it makes me want to leave this comment and find another recipe elsewhere that I can actually follow along without being patronized. I hope you can get it fixed. Let me know as I think you’re awesome and would like to come back.

      • — c on January 4, 2022
      • Reply
      • Hi C, I’m sorry you’re seeing too many ads! I know how frustrating it is. Couple questions:

        -What type of device are you using? If it’s an iPad, the ads can move around depending on how you’re holding it.

        -If you’re using a computer, do you have it in full-screen mode? If not, depending upon how narrow the page is displayed, if the ads don’t have room to be alongside the content, they will display on top of it. This will resolve itself with the full-screen view.

        I do use an outside company to run the ads, and I have to constantly monitor to make sure that the site doesn’t get too ad-heavy. I wish I didn’t have to have any ads at all…it’s a balance between user experience and the high cost of running a site. Thank you for the feedback.

        • — Jenn on January 5, 2022
        • Reply
  • Absolutely super easy and so YUMMY!

    • — Kelly A Saraceno on October 18, 2021
    • Reply
  • I made this salad for lunch yesterday and my husband and I both thought it was scrumptious! Please know that you are now my go to chef for recipes. Each recipe made from your site, and cookbook, are delicious! Can’t wait to try the Pumpkin Scones later today.
    Thank you for all you share on your website, it is easy to use and the information presented clearly.

    • — Sandy H. on October 12, 2021
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.