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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Spinach Salad with Warm Bacon Vinaigrette Cooking View

What do you love best about the salad you see here?  For most people, I’m sure the answer would be the bacon.  While I do like the bacon (definite progress from a few years ago), I am all about the hard boiled eggs.  I love them.  (Don’t even get me started on deviled eggs.  They are my kryptonite.  Gah!)  But aside from my love of eggs, I love this salad overall.  The components just work so very well together.  The eggs provide a bit of creaminess, the bacon gives bacony goodness, obviously.  With the crunchy spinach leaves, earthy mushrooms and slight bite of the red onion, the combination is stellar.  This would make a really nice starter to a meal or does well on its own as a light-ish meal.

Spinach Salad with Warm Bacon Vinaigrette
Yield: approximately 4 servings

Ingredients

For the salad: 
8-12 oz. baby spinach leaves, rinsed and dried
4 oz. button mushrooms, thinly sliced
3-4 hard boiled eggs, peeled and sliced
¼ medium red onion, thinly sliced

For the dressing: 

6 slices thick bacon (about 6 oz.), finely diced
¼ cup red wine vinegar
1 tsp. honey or sugar
1 tsp. Dijon mustard
Salt and pepper, to taste

Cooking View

Directions

  • In a large salad bowl, combine the spinach, mushroom slices, hard boiled eggs, and onion.  Toss gently to mix.

  • Heat a large skillet over medium-high heat.  Add the bacon to the pan and cook, stirring occasionally, until the pieces are just crisp.  Remove the bacon bits with a slotted spoon or skimmer to a paper towel-lined plate.  Pour the bacon fat into a bowl or liquid measuring cup.  Remove the pan from the heat and return 4 tablespoons of the bacon fat to the pan.  Slowly drizzle in the vinegar at the edge of the pan and whisk to blend.  Whisk in the honey and Dijon.  Season with salt and pepper to taste.  Drizzle some of the dressing over the salad and toss gently to coat.  Add additional dressing as needed, to taste.  Serve warm.

Source

  • Obsessive Compulsive Baking Di

    Oh my this looks so delicious, I am always looking for new salads to try and boiled eggs are my favorite thing, so I will definitely try this.

    Thanks for sharing the recipe.
    Leah x

  • http://twitter.com/HBHarvest HalfBakedHarvest

    This is my kind of salad! I love the eggs and I love the sound so yummy!

  • Rachel @ Baked by Rachel

    Oh my gosh… I absolutely need this in my life. Bacon vinaigrette?! Yes please. :) With a side of bacon of course ;)

  • LisaR @ Who Stole My Baby?

    Mmm, yeah. I’m going to make this, and also put a bunch of strawberries in it, because then it will have all my favorite things. Strawberries + bacon might be a little weird, though. Or genius. We’ll see.

  • katherinelynn_04

    This sounds delicious! I use a very similar recipe, and it’s always a big hit at gatherings. One thing I will suggest is to bake the eggs instead of boiling them. They come out perfect every time, and are very fluffy in texture. I first heard about this through Alton Brown, so I suppose it’s appropriate to make them for his salad!

    Details: place eggs on rack in oven (or in muffin tin in case one cracks) turn on oven to 325, bake for 30 minutes. Remove and place in ice bath.

  • Caroline L.

    Looks delicious! Those are also the same ingredients that I throw into an egg-white scramble in the morning! (Or at least, the ones I give to our dining hall chef to make, ha!)

  • Leslie

    What is your favorite method for hard boiled eggs? Your yolks look perfect!!

  • marcie @ flavor the moments

    I love this salad — I actually adapted a version of the Smitten Kitchen salad as well. Yours looks amazing! It’s hard to pinpoint what I like best about this salad…each and every element is as important as the other to me. It’s one perfect salad!

  • Jocelyn

    I love this salad and have made mine the exact same way for years. I do add a can of mandarian oranges chopped up or a fresh orange. The sweetness of the fruit goes well with the salty bacon and the tang from the vinger!! Thanks for posting this it reminds me that I need one today!!!

  • Patti T.

    This is a little different from the dressing I usually make, I will have to give this recipe a try.

  • annieseats

    I’m still searching for my favorite method. I think I’m close to having one but I’ll have to get back to you on that :)

  • Heather at Kitchen Concoctions

    A local restaurant were I live has a salad with a warm bacon vinaigrette I’ve wanted to try to recreate my own version at home, so I’ll have to give this a try!

  • Jen

    I made this before…it was awesome!! My husband added some salmon to it…need to make it again soon!! Your comment about deviled eggs reminded me of a crab cake Louis salad I order at the Good Day Cafe in Minneapolis that comes with deviled eggs right in the salad..so good!

  • Kim

    Jum!

  • Jacqui Lom

    Looks delicious, as usual. Have you tried keeping the dressing in the fridge? I’m thinking the bacon fat might congeal and make it not so good the next day but wasn’t sure.

  • annieseats

    I haven’t tried it but I agree with your feeling that it probably wouldn’t work that well. You might be able to reheat it but I personally will probably keep this as a make fresh every time recipe. Enjoy!

  • Lisa

    Halve some red seedless grapes and crumbled goat or blue cheese, yum!

  • Molly

    SOOOOO good. I added Salmon and adjusted the vinegar/fat ratio of the dressing, very good. I kept the extra dressing in the fridge overnight and simply microwaved it the next day, which worked fine.