Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing

I love spinach raw or cooked. This is a classic spinach salad with egg, bacon, and warm bacon dressing. Serves four as a side salad or two as an entree size salad. (Note: Photos are for 1/2 a batch- 2 side salads)


  • 8 Cups Baby Spinach (rinsed thoroughly and stems removed) (you can purchase triple washed baby spinach in a bag, but use fresh if possible)
  • 2 Large Eggs
  • 1-2 Shallots (or 1/3 red onion)
  • 4 Slices Bacon
  • 2 TBS. Red Wine Vinegar
  • 1/2 tsp. Sugar
  • 1/4 tsp. Dijon Mustard


Add eggs to a small saucepan with at least 3 inches of water . Bring to a boil and reduce to simmer for 11 minutes. Run eggs under cold water until thoroughly cooled. Set aside. In a medium saucepan, cook bacon over medium heat until crisp. Transfer bacon to a plate covered in paper towel and allow to drain – reserve 2 TBS. of bacon grease in pan. Divide spinach evenly among plates. Peel eggs and slice thinly, divide evenly among plates. Slice shallot or red onion thinly and divide between plates. Crumble bacon and divide evenly among plates. Set assembled salads aside. Very finely chop 1/2 shallot or 2 slices red onion. Add shallot/onion to pan with bacon grease and saute until translucent. Whisk in red wine, sugar and Dijon mustard until well combined. Season with salt and pepper and keep warm over low heat until ready to serve. Re-mix dressing just before serving, drizzle warm dressing over assembled salads and serve immediately.


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