How To Make Spinach Salad with Warm Bacon Dressing
Enjoy this loaded spinach salad tossed with boiled eggs and mushroom, dressed in honey, olive oil, and red wine vinegar with crispy bacon bits.
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:
Ingredients
- 12ozbacon,cooked, drippings and browned bits from pan reserved, crumbled, divided
- 5large eggs,boiled, peeled and sliced
- 9ozbaby spinach
- 6ozbutton mushrooms,sliced
- ½small red onion,thinly sliced, run under cool water to remove harsh bite
- 1cupSwiss cheese,shredded or finely cubed
- 2½cupscroutons,homemade or store-bought, optional
For Dressing:
- 3tbspbacon drippings,reserved with browned bits
- 2tbspolive oil
- ⅓cupred wine vinegar
- 1tbspDijon mustard
- 1tbsphoney
- salt and freshly ground black pepper
Instructions
Dressing:
-
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.
To Assemble:
-
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.
Nutrition
- Calories: 682.29kcal
- Fat: 54.38g
- Saturated Fat: 19.06g
- Trans Fat: 0.11g
- Monounsaturated Fat: 23.61g
- Polyunsaturated Fat: 7.43g
- Carbohydrates: 21.53g
- Fiber: 2.70g
- Sugar: 5.88g
- Protein: 26.58g
- Cholesterol: 263.41mg
- Sodium: 725.27mg
- Calcium: 311.92mg
- Potassium: 671.75mg
- Iron: 3.65mg
- Vitamin A: 386.21µg
- Vitamin C: 15.68mg
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