Baby spinach tossed with crispy bacon, hard-boiled eggs, mushrooms, red onion, and a warm bacon dressing made with bacon grease, red wine vinegar, and Dijon.
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I have a soft spot for Spinach Salad with Warm Bacon Dressing, and I’m not even trying to hide it. This is the salad that shows up when you think you’re eating light… but secretly hope it still feels like comfort food. Sound familiar?
The first time I remember eating it wasn’t at some trendy café or anything like that. It was at a family dinner where “salad” meant spinach, bacon, and a dressing made in the same pan the bacon came out of. No measuring cups. No apologies. Just warm, tangy, salty goodness poured right over the greens. And everyone went back for seconds.
Every time I make this warm bacon spinach salad now, it hits the same way. It smells like home. Like old recipes that didn’t worry about being fancy or viral, they just worked. It’s nostalgic in the best way—comforting, familiar, and a little indulgent without feeling over the top.
Why you’ll Love this Spinach Salad with Warm Bacon Dressing?
There’s a reason Spinach Salad with Warm Bacon Dressing has stuck around for decades. It’s all about contrast, and honestly, contrast is underrated. Cool spinach meets warm dressing. Crispy bacon meets soft eggs. Tangy vinegar cuts through rich bacon fat. It’s simple, but it’s bold in that quiet, confident way.
I also love that this salad doesn’t pretend to be something it’s not. It’s not trying to be “super light” or impress anyone. It’s just really good. And sometimes I think that’s why it’s so satisfying—you’re not questioning it while you eat it. You’re just enjoying it.
Ingredient Notes
Nothing fancy here, just ingredients that know their role.
- Baby Spinach: Tender enough to handle the warm dressing without turning into spinach soup.
- Red Onion: Adds bite and balance. Slice it thin so it plays nice with everything else.
- Mushrooms: Sautéed mushrooms add depth; fresh mushrooms keep things lighter. I go back and forth depending on my mood.
- Hard-Boiled Eggs: Creamy, comforting, and honestly one of my favorite parts.
- Thick-Cut Bacon: This matters. You want crisp pieces with flavor, not flimsy bits.
For the warm bacon dressing:
- Bacon Grease: Warm, savory, and doing most of the heavy lifting here.
- Red Wine Vinegar: Brightens everything so the salad doesn’t feel heavy.
- Dijon Mustard: Just enough sharpness to pull it all together.
How to Make Spinach Salad with Warm Bacon Dressing?
This salad moves quickly, which I kind of love. I like having everything ready before I start because once the bacon’s hot, it’s go-time.
- Start by tossing the spinach, red onion, mushrooms, and sliced hard-boiled eggs together in a large bowl. Nothing fancy. Just mix it gently and set it aside.
- Next, cook the chopped bacon in a skillet over medium heat until crispy, about 3–5 minutes. Scoop the bacon out and add it straight to the salad while it’s still warm. I’ve tried letting it cool first. It’s not the same.
- Carefully spoon about two tablespoons of the hot bacon grease into a small bowl. Whisk in the red wine vinegar and Dijon mustard. It should look glossy and smell ridiculously good—like something you’re tempted to taste with a spoon. (No judgment.)
- Pour the warm dressing over the salad and gently toss. The spinach wilts just enough, the eggs soak up flavor, and suddenly it all makes sense. Serve immediately. This salad waits for no one.
Storage Options
Spinach Salad with Warm Bacon Dressing is best eaten right away. Once it’s dressed, the spinach doesn’t hold up for long. If you want to prep ahead, keep the salad ingredients and dressing separate and combine them just before serving.
Variations & Substitutions
This salad has opinions, but it’s not rigid.
- Add Cheese: Blue cheese or goat cheese fits right in.
- Swap the Vinegar: Apple cider vinegar works beautifully.
- Extra Crunch: Toasted pecans or walnuts are a great addition.
- Skip the Eggs: Still delicious, just a little lighter.
Ever tweak a classic and then wonder why you waited so long? Yeah. Same.
What to Serve With Spinach Salad with Warm Bacon Dressing?
This warm bacon spinach salad pairs perfectly with grilled chicken, pork chops, or steak. It’s also great next to soup or a cozy casserole. And honestly? Some nights, it’s hearty enough to be dinner all by itself.
FAQ
Can I make the dressing ahead of time?
You can, but warm it gently before using. Cold bacon dressing just doesn’t hit the same.
Will the spinach wilt too much?
If you serve it right away, it’s perfect. Waiting too long is the real issue.
Can I use bacon bits instead of real bacon?
You can, but fresh bacon makes a noticeable difference. This is one of those times it’s worth it.
If you’re craving a salad that actually feels comforting and a little nostalgic, Spinach Salad with Warm Bacon Dressing might be exactly what you need. Try it once and see—are you team extra bacon or team extra eggs? I have a feeling I know the answer.
Spinach Salad with Warm Bacon Dressing
Ingredients
Salad
- 6 cups baby spinach
- ¼ large red onion thinly sliced
- ½ cup mushrooms sautéed or fresh
- 2 hard-boiled eggs sliced
- 4 slices thick-cut bacon roughly chopped
Warm Bacon Dressing
- 2 tablespoons bacon drippings rendered bacon grease
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
Instructions
Prepare the Salad Base
- In a large mixing bowl, combine the baby spinach, sliced red onion, mushrooms, and sliced hard-boiled eggs. Toss gently to distribute the ingredients evenly. Set aside.
Cook the Bacon
- Place the chopped bacon in a nonstick skillet over medium heat. Cook for 3–5 minutes, stirring occasionally, until the bacon is crisp. Remove the bacon with a slotted spoon and add it to the salad.
Prepare the Warm Bacon Dressing
- Carefully transfer 2 tablespoons of the hot bacon drippings from the skillet to a small bowl. Whisk in the red wine vinegar and Dijon mustard until smooth and well combined.
Dress and Serve
- Immediately pour the warm bacon dressing over the salad. Toss gently until the spinach is lightly wilted and all ingredients are evenly coated. Serve at once.
Notes
