Spinach Salad with Warm Bacon Dressing

02.26.2015

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You can never go wrong with bacon, and a fair amount of it. There’s just no other food like it. It has that unique melt-in-your mouth crunch, a delicious slow-smoked depth of flavor and a crave worthy saltiness. We are always fighting for the last slice at my house. I try not to live on the stuff, if only it were as healthy as fresh veggies then I would.

This salad is all about the bacon, it’s definitely the highlight here and then everything added was to compliment it’s flavors. Swiss, eggs, mushrooms, red onion and croutons all pair well with bacon. Then of course spinach salads and bacon are a no brainer, those not so crunchy leaves need a little somethin somethin.

Like most salad recipes I share, this makes a big salad. I like to serve them as a main dish. But if you’ll only be serving one or two people, definitely split it. Then add the dressing just before serving in case you happen to have some left over (you’ll need to store the dressing in the fridge and re-warm before serving).

Spinach Salad with Warm Bacon Dressing | Cooking Classywarm bacon dressing Spinach Salad with Warm Bacon Dressing | Cooking Classy

Spinach Salad with Warm Bacon Dressing

Yield: About 5 servings

Ingredients

  • 12 oz bacon, cooked (drippings and browned bits from pan reserved), crumbled, divided
  • 5 large eggs, boiled, peeled and sliced
  • 9 oz baby spinach
  • 6 oz button mushrooms, sliced
  • 1/2 small red onion, thinly sliced (run under cool water to remove harsh bite)
  • 1 cup shredded or finely cubed swiss cheese
  • 2 1/2 cups homemade or store bought croutons (optional)
  • 3 Tbsp reserved bacon drippings with browned bits
  • 2 Tbsp olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • Salt and freshly ground black pepper

Directions

  • For the dressing:
  • In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste. Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
  • In a large salad bowl toss together spinach, remaining bacon, mushrooms, red onion and swiss. Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.
  • Recipe source: inspired by Food Network
http://www.cookingclassy.com/2015/02/spinach-salad-with-warm-bacon-dressing/

13 comments

  • Jessica @ Citrus Blossom Bliss: Nothing’s better than a tasty bacon vinaigrette. I’m loving the hard boiled eggs and fresh spinach, I can’t wait to try this recipe! February 26, 2015 at 11:25am Reply

  • Millie: What a great recipe. It reminds me of one that a favorite NYC restaurant used to serve. Can’t wait to make it. Thanks! February 26, 2015 at 2:48pm Reply

  • Erin @ Miss Scrambled Egg: I love a good spinach salad. Although I don’t eat regular bacon, I can substitute some turkey bacon into this salad. My boyfriend and I have been trying to eat healthier and this will be a hit with him. :) February 27, 2015 at 5:52am Reply

  • Laura Dembowski: Warm spinach salad is the best! I don’t eat it often because it’s the best way to make salad unhealthy, but when I do I am in love. So good! February 27, 2015 at 6:40am Reply

  • A Taste Of Madness: I totally agree. Bacon should have it’s own food group :p This looks like the ultimate salad! February 27, 2015 at 7:19am Reply

  • MARIA DE LOURDES ARAUJO: Nossa sua salada me deixou de boca cheia de água hum!!!!
    Que delicia muito grata por todas suas receitas fico muito feliz. February 27, 2015 at 3:15pm Reply

  • MARIA DE LOURDES ARAUJO: hum delicias amei muito . February 27, 2015 at 3:16pm Reply

  • Jillian @ Yoga Pants Kitchen: I usually don’t eat salad but this looks amazingggg :)

    Jillian February 28, 2015 at 8:55am Reply

  • April: This salad sounds so delicious and I’d love to try it but I don’t cook my bacon in a frying pan because it makes such a greasy mess. Is there any other way of making this without frying bacon? In case anyone is wondering, I use a stoneware dinner plate and place 2 paper towels on it, then lay down 4 to 5 slices of bacon and cover with 2 more paper towels. Then microwave for 5 minutes on high and remove and place on 1 paper towel to cool. The bacon is crisp and not greasy as all the grease is in the paper towels of which I toss into the garbage. February 28, 2015 at 10:55am Reply

    • Jaclyn: You can bake it in the oven on a cookie sheet and you shouldn’t end up with a mess. I cook my bacon that way most of the time, at 400 on a rimmed cookie sheet side by side for about 15 – 20 minutes (no need to preheat the oven first). March 19, 2015 at 10:00pm Reply

  • Penny: Once you have made the dressing can you refrigerate it for later use? If so, how long will it stay fresh in the refrigerator? September 29, 2015 at 9:32am Reply

    • Jaclyn: Yes I’d say no longer than a few days for best results. I’d rewarm it too. September 30, 2015 at 4:56pm Reply

  • Lucy: looks amazing!! I cook my bacon in the oven… and I doubt i’ll get 3 Tbsp of bacon drippings for the dressing. Do I just make the dressing without it?? November 24, 2015 at 1:57pm Reply

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