Spinach Salad with Warm Bacon Dressing

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. Make 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.

  2. Assemble the salad: 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 Notes

  • Use bacon that isn't flavored for the best results. You just want a regular pork bacon for this recipe. 
  • Store the dressing and salad fixings separately in the fridge if you have leftovers. Otherwise the salad will wilt. 
  • Recipe source: inspired by Food Network