Spinach Salad with Warm Bacon Dressing

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 ounces young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced
Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 126
Excellent as written. Make sure to dissolve the sugar completely and you can always add a pinch more if it's too tangy. I added toasted pine nuts for an additional textural element and it was fabulous! item not reviewed by moderator and published
not enough dressing at all. very dry. item not reviewed by moderator and published
This was good but a little too tangy for me. Next time I will cut back on the red wine vinegar and maybe up the sugar just a tad. item not reviewed by moderator and published
My husband would give it a 5 star rating. I love spinach salad and the eggs were great but I didn't care so much for the mustard vinaigrette. I added cucumber and grape tomatoes as well as doubled the egg. And we don't eat bacon to I cut that out. I am not a big fan of raw onions but used the mandolin and got them paper thin making them really yummy! in this fresh salad. I could have added more. item not reviewed by moderator and published
I found the recipe to be perfect. I added the onions to the dressing and finished cooking on low. Then tossed all together! Yum! This is what I was craving. item not reviewed by moderator and published
i cooked the onions and mushrooms with the bacon. loved it. item not reviewed by moderator and published
Hit the spot! Very delicious dressing! item not reviewed by moderator and published
I had trouble with the acidity of this dressing. The 1 to 1 ration seemed a bit high. Next time, I might cut the acid down a bit. Maybe a 3 to 2 ratio would be better? It could also have been the fact that I used a very cheap red wine vinegar. It smelled really high in alcohol (not in a good way) coming out of the bottle. I loved the eggs and mushrooms and red onions. I also put gorgonzola and carrots in it. item not reviewed by moderator and published
Excellent! My Mother loved this...and she is super picky. I added bay shrimp and this was a hit! item not reviewed by moderator and published
Great spinach salad w/warm bacon dressing. Serving to 30 - 40 people tonight at our church supper, item not reviewed by moderator and published
We enjoy this too. item not reviewed by moderator and published

This recipe is featured in:

Cookout Sides & Salads