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Today we’re sharing a recipe for one of my all-time favorite salads – Spinach Salad with Warm Bacon Dressing. This is a recipe that my husband Jack has perfected over the years and it was served often at many of the catered events he managed.
Fresh baby spinach is combined with slices of hard-boiled eggs, fresh mushrooms, red onion and crumbled bacon. But the dressing – oh the hot bacon dressing! – is really the best part of this fabulous salad! It’s warm, rich, sweet, tart and salty all at the same time and is the perfect complement to the fresh spinach and other ingredients. (We’ve also used a maple-flavored bacon in the warm bacon dressing which adds an extra boost of sweetness and flavor.)
This spinach salad with warm bacon dressing is a versatile salad in that it can be served many different ways. We’ve made individual salads for our photos, however this salad is also great served as a large mixed salad or even as a layered salad. If serving it as a layered salad, select a clear, deep sided bowl (such as a trifle bowl
) and layer the ingredients along the outer edge so your guests can see the different ingredients, and then serve with the warm bacon dressing on the side.
Regardless of how you serve this spinach salad, just make sure the bacon dressing is nice and hot (it will cool fairly quickly), and well-mixed when served. If you are serving this as a large tossed salad, pour the dressing over the salad and toss just before serving, or dress the individual salad portions and serve immediately.
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Spinach Salad with Warm Bacon Dressing
Ingredients
- 6 uncooked eggs, at room temperature
- 1 tablespoon white vinegar
- 1 pound maple-flavored bacon
- 10 ounces fresh baby spinach
- 8 ounce package of button mushrooms, sliced very thin
- 1 small red onion (half chopped and half thinly sliced, divided)
- 1/2 cup white balsamic vinegar
- 1/2 cup white sugar
- 2 teaspoons Dijon mustard
- 1/4 cup water
Instructions
- In a medium to large sauce pan, fill ¾ full with water and add the one tablespoon of white vinegar. Bring to a boil and gently spoon in the six room temperature raw eggs in shells, being careful not to break the shells. When the water comes back to a boil, time five minutes and shut off burner. Leave the eggs in the hot water for 15 more minutes. Pour off water, shake pan to crack shells and under cool running water, peel the shells from eggs. Slice cooled eggs into about 4-5 slices per egg.
- In a large skillet, cook bacon until crisp. Remove to paper towels and crumble or rough chop and set aside. Reserve two tablespoons of the bacon fat and discard the rest.
- Heat the bacon fat over medium heat and sauté the chopped red onion until translucent, about five minutes. Add the white balsamic vinegar and scrape down pan of any brown bits. Add sugar, mustard and water and stir to combine. Remove from heat until ready to serve.
- In one large bowl layer all ingredients or in six individual serving bowls, divide ingredients between each. (Spinach, sliced red onion, sliced mushroom, sliced cooked eggs and crisp crumpled bacon)
- To serve, heat dressing to hot and serve over salad or on the side.
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Can’t wait to try this recipe! Looks amazing!
Do you think I can’t make the dressing ahead of time and refridgerate, and reheat prior to serving? Thank you!!!
Hi Cara – Yes – you can definitely make this dressing ahead of time and reheat. Enjoy!
I made this today! OH.MY.GOODNESS! Yum and YUM! I couldn’t find UNCURED maple bacon, so I used honey bacon, I also cooked the mushrooms a bit, as I’m not a fan of raw ones. Then instead of sugar I used real maple syrup, lastly I added chopped tomatoes and added some feta cheese sprinkles. My husband almost licked the bowl & his comment was “you can definitely make this again!” You can bet I will! Thank you.
WOW – We’re so glad you both enjoyed the salad!! Thanks so much for writing to us!! Have a great evening! Martha
In the instructions are you getting the 2 different vinegars mixed up?
Hi Anne – Yes – the ingredients list is correct but we incorrectly listed balsamic vinegar where the white vinegar is used in the instructions and vice versa! I will update the recipe ASAP! Thanks for letting us know about the error – and sorry for the confusion! Martha
This sounds and looks fantastic!!
Thanks Julie!
this is one of my all time favorite salads! that dressing is heaven
Thanks Heather!
Love this salad! Wish I was having it for dinner!
Thanks Kathy! I think we’ll have to start delivering all across the country! Thanks for visiting today.
You had me at bacon! Now do you deliver for lunch?
For you Chung-Ah…we’ll definitely deliver! Thanks for stopping by!
Oh Martha,
You are speaking my language with this one. Two of my favorite food groups are bacon and sugar – those are food groups, right? I think most things go well with bacon or are at least improved by it and salad is definitely one of them. When I saw that salad topped with all that wonderful bacon I just had to put this on the family menu for a try.
Christine
We hope you enjoy the recipe Christine!
Can’t wait to try this! The dressing sounds divine. Your blog is a true inspiration.
Thank you so much!! We hope you enjoy the recipe!
I did not see the amount of sugar to add to the dressing ? Anyone know how much ?
Hi John – It’s the 8th ingredient in the list – 1/2 a cup! Hope that helps –
Brown sugar is better!
Wow – this was exceptional – everyone loved it! Thank you so much.
Thanks Laura!!
This dressing has seriously changed my view of salads! I always hated eating salads but, had never thought about why until I tried this dressing. I realized that I had never found a dressing that I was over the moon for. Im not a fan of ranch or italian. Balsamics were always too tart as were most other dressings but, this dressing while still having a hint of tart, has a nice sweetness to it as well that I ABSOLUTELY CRAVE! I eat a salad daily now just to taste this dressing! Thank you so much for sharing this recipe as it is truly a life changer! 😉
WOW Catherine! Thank you for writing to us and we’re so glad we’ve helped you find a way to enjoy salads! 🙂