If you are looking for a delicious, nutritious meal, a Spinach Salad with Warm Bacon Dressing is the perfect choice. This dish combines fresh spinach leaves with a savory, hot bacon dressing, creating a delightful mix of flavors and textures. Ideal for lunch or dinner, it’s quick to prepare and packed with nutrients, making it a wonderful option for a healthy and satisfying meal.
Tips to Make the Spinach Salad with Warm Bacon Dressing Recipe:
1. Use Fresh Spinach: Fresh, crisp spinach leaves are the star of this salad. Make sure to wash and thoroughly dry them before tossing them in the salad bowl. Baby spinach is a great choice due to its tender leaves.
2. Cook Bacon Until Crispy: For the best warm bacon dressing, cook your bacon until it’s crispy. This adds a delightful crunch to the salad. Drain the bacon on paper towels to remove excess grease before chopping it into small pieces.
3. Save the Bacon Drippings: Do not discard the bacon drippings! This flavorful fat is used to make the warm dressing. Carefully pour the drippings into a heat-safe container to mix with vinegar and other dressing ingredients.
4. Whisk Dressing Thoroughly: To ensure a smooth and well-blended dressing, whisk the bacon drippings, vinegar, and any added seasonings together while the drippings are still warm. This helps the flavors merge perfectly.
5. Serve Immediately: Spinach wilts quickly when combined with the warm dressing, so it’s best to assemble and serve the salad right away to maintain its fresh and vibrant texture.
How to Make Spinach Salad with Warm Bacon Dressing Recipe?
Spinach Salad with Warm Bacon Dressing Recipe
Equipment
- 1 Skillet For cooking the bacon and dressing
- 1 Mixing Bowl For assembling the salad
Ingredients
- 6 cups Baby spinach Washed and dried
- 4 slices Bacon Chopped
- 2 Hard-boiled eggs Peeled and sliced
- 1 Red onion Thinly sliced
- 0.5 cup Mushrooms Sliced
- 3 tbsp Reserved bacon fat
- 2 tbsp Red wine vinegar
- 1 tsp Honey
- 1 tsp Dijon mustard
- to taste Salt and pepper
Instructions
- Place the baby spinach in a large mixing bowl.
- Top with sliced hard-boiled eggs, red onion, and mushrooms.
- In a skillet, cook the chopped bacon until crisp. Remove bacon pieces and reserve about 3 tablespoons of bacon fat in the skillet.
- Over low heat, whisk in the red wine vinegar, honey, Dijon mustard, salt, and pepper into the bacon fat until well combined and heated through.
- Add the cooked bacon pieces back into the dressing.
- Pour the warm bacon dressing over the salad and toss gently to combine.
