Spinach Salad with Warm Bacon Dressing
A classic Spinach Salad with Warm Bacon Dressing featuring tender baby spinach, crispy bacon, hard-boiled eggs, mushrooms, and red onion, finished with a tangy warm bacon vinaigrette for a quick, satisfying dish.
Print
Pin
Servings: 4
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
This recipe is naturally gluten free. To ensure it remains gluten free, verify that the bacon, Dijon mustard, and red wine vinegar are certified gluten free, as some brands may contain additives or processing contaminants.