Warm Spinach Salad with Bacon Dressing
Warm Spinach Salad with Bacon Dressing is packed with crunchy texture, smoky flavor, and easy prep for weeknight meals. This classic spinach salad is topped with a warm bacon vinaigrette, also known as hot bacon dressing, made with drippings, vinegar, and Dijon mustard for a tangy-sweet bite.
Servings: 4
Calories: 420kcal
Equipment
- Nonstick skillet
- Cutting board
- Knife
- Large Mixing Bowl
- Heatproof spoon or spatula
Ingredients
Warm Bacon and Spinach Salad
- 6 to 8 ounces fresh baby spinach about 6–7 cups, washed and dried
- 4 large hard-boiled eggs roughly chopped
- 7 slices bacon chopped
- 1½ cups sliced mushrooms baby Bella or white button
- ¼ small red onion thinly sliced
- ¼ cup shredded manchego cheese plus more for topping
Warm Bacon Dressing
- 2 tablespoons olive oil
- 2½ tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- 2 to 3 tablespoons reserved bacon fat
- salt and pepper to taste
Instructions
- Heat a nonstick skillet over medium heat. Add the chopped bacon and cook until crisp, 5–7 minutes.
- Transfer the bacon to a paper towel–lined plate and set aside 2 to 3 tablespoons of the rendered fat for the dressing.
- Add the mushrooms and red onion to the remaining grease in the skillet. Cook over medium heat, stirring occasionally, until the mushrooms begin to brown and the onions soften, 3–5 minutes. Use a slotted spoon to remove the vegetables and set aside.
- Discard any grease left in the skillet (the dressing will use the reserved bacon fat).
- Return the skillet to medium heat. Add the olive oil, red wine vinegar, Dijon, brown sugar, and the 2 to 3 tablespoons of reserved bacon fat.
- Stir with a heatproof spoon or spatula until the mixture is gently bubbling and well combined. Remove from heat and season with salt and pepper.
- In a large salad bowl, combine the spinach, chopped eggs, bacon, mushrooms, onions, and ¼ cup shredded manchego.
- Whisk the warm dressing and pour it over the salad and toss gently until everything is evenly coated. The spinach should remain raw while softening slightly from the warm dressing. Serve immediately while warm.
Video
Notes
Storage Store any leftover warm bacon and spinach salad in an airtight container in the refrigerator for up to 2 days.
Freeze This dish is not freezer-friendly.
Reheat Warm the bacon dressing in the microwave.
Substitutions
- Bacon: Substitute with turkey bacon or a plant-based bacon alternative for a healthier or vegetarian option.
- Red Wine Vinegar: Use apple cider vinegar or balsamic vinegar for a different flavor.
Nutrition
Calories: 420kcal | Carbohydrates: 5g | Protein: 15g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 226mg | Sodium: 421mg | Potassium: 508mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4302IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 2mg
