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).
- 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
- 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