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20 min

Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing Photo 1

Time

20 min

Serving

4 persons

Calories

338

Rating

4.00★ (1)

Author: Antonina Blum

This salad combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. Since the dish requires cooking and needs to be prepared right before serving, it is usually served as a main course, with a store-bought rotisserie chicken or broiled salmon on the side. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms (and even pre-cooked boiled eggs, if you like) — and pick up a fresh baguette to round out the meal.

Ingredients

  • bacon: 8 slices (cut into ½-inch pieces)
  • shallot: 0.25 cup (finely chopped, from 1 to 2 shallots)
  • cider vinegar: 2.5 Tbsp
  • honey: 1.5 Tbsp
  • Dijon mustard: 1.5 tsp
  • salt: 0.25 tsp (heaping)
  • baby spinach: 6 oz (about 8 cups)
  • white button or baby bella mushrooms: 8 oz (thinly sliced (about 2 cups))
  • egg: 3 piece (hard or soft boiled eggs, thinly sliced or cut into wedges)
  • grinds fresh black pepper: 2 piece

Metric Conversion

Stages of cooking

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  1. Before making the salad, you’ll need to boil the eggs. Soft-boiled eggs or but hard-boiled eggs are equally delicious.

    Spinach Salad with Warm Bacon Dressing Photo 2
  2. Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes.

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  3. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

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  4. When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.

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  5. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

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  6. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.

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  7. Add the spinach and mushrooms.

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  8. Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary.

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  9. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.

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History of the Spinach Salad with Warm Bacon Dressing

The Spinach Salad with Warm Bacon Dressing is a classic American recipe that has been enjoyed for generations. The dish became especially popular in the 1980s and has remained a beloved favorite ever since. The combination of crispy bacon, tangy-sweet dressing, and fresh, leafy greens creates a satisfying and delicious meal.

Tips and Tricks for Spinach Salad with Warm Bacon Dressing Recipe

Here are a few tips to help you make the perfect Spinach Salad with Warm Bacon Dressing:

  • Use thick-cut bacon for a crispy texture and rich flavor.
  • To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like.
  • When frying the bacon, be sure to stir occasionally to prevent burning and ensure even cooking.
  • Be careful not to overcook the shallots; they should be softened but not browned.
  • Taste the dressing before adding the spinach and adjust the seasoning with salt and pepper, if necessary.

Tips for presenting the dish

To make the Spinach Salad with Warm Bacon Dressing look as good as it tastes, here are a few presentation tips:

  • Arrange the eggs and bacon in a decorative pattern on top of the salad.
  • Consider serving the salad in a large, shallow bowl rather than individual plates, to create a more visually striking presentation.
  • Garnish with freshly cracked black pepper or chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.

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