An incredibly delicious bacon and egg loaded spinach salad with a warm bacon dressing. The perfect savory side salad!
Ready in: 30minutes
12ozbacon, cooked (drippings and browned bits from pan reserved), crumbled, divided
5large eggs, boiled, peeled and sliced
6ozbutton mushrooms, sliced
1/2small red onion, thinly sliced (run under cool water to remove harsh bite)
1cupshredded or finely cubed swiss cheese
2 1/2cupshomemade or store bought croutons(optional)
3Tbspreserved bacon drippings with browned bits
1/3cupred wine vinegar
Salt and freshly ground black pepper
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.
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.
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.