Spinach Salad with Warm Bacon Dressing


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.

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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).


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Spinach Salad with Warm Bacon Dressing

5 from 4 votes

An incredibly delicious bacon and egg loaded spinach salad with a warm bacon dressing. The perfect savory side salad!

Servings: 5
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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


  1. For the dressing:
  2. 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.
  3. 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.
  4. Recipe source: inspired by Food Network
Course: Salad
Cuisine: American
Keyword: Bacon Dressing, Spinach Salad
Author: Jaclyn


  • Andrea: Can the dressing be warmed up and used the next day? February 3, 2019 at 8:03am Reply

    • Jaclyn: Yes. February 3, 2019 at 10:34am Reply

  • Elvia: Delicious…. December 27, 2018 at 2:11am Reply

  • Lindsey: Do you use all the bacon grease that’s left over after cooking the bacon? Or what do you mean by bacon drippings! Thanks! August 29, 2018 at 12:06pm Reply

    • Jaclyn: Yes bacon grease left over from cooking bacon :). Some call it bacon grease some bacon drippings and some rendered fat.
      And you’ll use 3 tbsp of it. September 12, 2018 at 11:13pm Reply

  • Tammy: Made this tonight and it was a huge hit! I omitted the mushrooms (personal preference) and used the Feta I already had on hand and then tossed in a handful of fresh blueberries. Soooo good! July 21, 2018 at 6:42pm Reply

  • Crystal: This dressing is absolutely amazing! Making it for the 3rd time tonite!!! I double it just so I can have twice as much! April 29, 2018 at 4:23pm Reply

    • Jaclyn: So glad you enjoy it Crystal – thanks for leaving a comment! May 1, 2018 at 12:47pm Reply

  • Barbara: This salad is amazing! Nuff said! February 4, 2018 at 4:06pm Reply

    • Jaclyn: Thanks Barbara! February 5, 2018 at 1:04pm Reply

  • Tara: Minus the croutons and this is a very healthy Ketogenic meal option. I love spinach salads and now I will have to make this today. Thanks for sharing! January 21, 2018 at 8:26am Reply

    • Jaclyn: You’re welcome! Thanks for the review! January 23, 2018 at 2:52pm Reply

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