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Spinach Salad with Warm Bacon Dressing

4.66 Mitt(s) 9 Rating(s)9 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 59 votes, average: 4.66 out of 5

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Level: Easy

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Description

This salad is so freaking good. Cold spinach tossed with warm onions, mushrooms, and bacon, tossed with hot bacon dressing, and topped with cold, sliced eggs. It just doesn’t get any better than that.

Ingredients

  • 3 whole Eggs
  • 7 slices Thick Cut, Peppered Bacon
  • 1 whole Red Onion, Small
  • 1 package Mushrooms, White Button
  • 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
  • 3 Tablespoons Reserved Bacon Grease
  • 3 Tablespoons Red Wine Vinegar
  • 2 teaspoons Sugar
  • ½ teaspoons Dijon Mustard
  • 1 dash Salt

Preparation

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add’l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

13 Comments

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Laurie Dawson on 11.7.2014

I thought this was good, but there wasn’t enough dressing for the quantity of salad (and I don’t like my salads drenched with dressing. The amount of liquid in the dressing totals 6 tablespoons, and the salad serves 8 people. That seemed skimpy to me. I added some oil and used more vinegar, mustard and sugar. But it was quite tasty.

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Stephanie on 9.17.2010

I made this for my husband and he LOVED it! I had all the ingredients at home and it was very simple. This one is going in my recipe rotation at home.

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bwheat on 3.16.2010

I have made this twice and the family loves it!

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AMC on 2.11.2010

made this last night. AWESOME!!! thanks 4 sharing!

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Lthrbth on 11.7.2009

Very tasty – even my 4 year old gobbled it up and had seconds! (He picked the onions out of course.) Definitely a keeper and great way to use up spinach. I always buy it en masse and then forget to actually eat it all before it goes bad.

9 Reviews

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ericame on 8.27.2012

Lovely and tasty!

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Heather - Kitchen in the Sticks on 3.17.2012

Saw this on the show today and happened to have everything on hand, so made it for dinner with some grilled shrimp. I loved it – I do like the cooked onions & mushrooms much better than raw. Found another way to get my husband to eat spinach, though he was leery until I told him the dressing was made out of bacon fat! And he’s also a mustard hater, but didn’t detect any in the dressing. I added a smidge of freshly-grated cheddar to give it some more color, but that’s all. Thanks, Ree, another winner!

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racergal3 on 10.21.2011

Definitely keeping this one for future use. I didn’t have any mushrooms so I just used 2 large carrots, diced, and cooked them with the onion. That gave it some extra color and crunch. We enjoyed this one.

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austyn on 9.11.2011

I thought I was going to love this but it doesn’t have any texture and the onions got kind of stringy. Maybe I did something wrong or maybe its just me. Good, not great. Probably won’t make again

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Debber on 1.28.2011

I’m pretty certain we’ll be eating this in Heaven. Even with the bacon.

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