Warm Bacon and Spinach Salad with Toasted Pine Nuts

Bacon, eggs, and mushrooms on a beautiful bed of leafy greens. All of this is combined with some warm bacon-flavored dressing. How could one go wrong? If you haven't tried this Warm Bacon and Spinach Salad with Toasted Pine Nuts, make sure you do soon!

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• Ingredients
• Instructions
• Equipment
• Storage
• Top Tips
• More Recipes
• FAQ
• 📖 Recipe
• Food Safety

Ingredients

• Spinach
• Egg
• Bacon
• Mushrooms
• Red onion
• Pine nuts
• Salt
• Pepper

Dressing

• Warm Bacon Salad Dressing

Note: Refer to the recipe card below for exact quantities.

Instructions

Step One: Prepare the Protein

Cook bacon according to package directions. Reserve about two tablespoons of bacon grease in the pan for the dressing. Blot grease off of the cooked bacon with a paper towel. then tear it into bite-sized salad portions.

To prepare the eggs, place two cups of water into an Instant Pot. Place eggs on the wire rack (included) so that they are not immersed in water. Cover and cook on high for 6 minutes. Turn the valve to release the pressure when finished (quick release). Run eggs under cool water so they are ready to peel.

Step Two: Prepare the Dressing

Saute ¼ of finely diced red onion in the remaining two tablespoons of bacon fat. Add ½ cup of white balsamic vinegar, ⅓ cup of sugar, one tablespoon of dijon mustard, and ¼ cup of water. Whisk to combine, stirring up all the bacon bits that were leftover from the pan. Pour into a mason jar and shake well.

Step Three: Prepare Ingredients

Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Four: Assemble and Serve

Assemble the salad in layers with lettuce on the bottom, followed by fresh diced vegetables, and any additional cheeses, croutons, nuts, and/or seeds.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Equipment

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• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Meat thermometer
• Cutting board

Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

More Recipes

Have leftover ingredients?

• Use up your excess spinach in this Berry Delicious Summer Salad

In the mood for a similar dish?

Try these other salad recipes ideas:

• Hearts of Palm Salad
• Bacon and Blue Cheese Salad

More lunch recipes you will love:

FAQ

📖 Recipe

Food Safety

Cook bacon according to package directions.

Cook eggs to a minimum internal temperature of 160 °F (71.1 °C)

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.