| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 312 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 131 mg |
| Sodium | 474 mg |
Reviews
Simple, classic, perfect. There’s nothing quite as lovely as a delightful spinach salad with traditional warm bacon dressing. I am not a fan of raw onion, so I sub pickled onion or shallots, or skip the allium altogether and toss in walnut pieces instead.
Love this recipe! I got a similar recipe from a LasVegas hotel restaurant about 45 years ago and every time I make it everyone loves it too! My husband ask for this spinach salad often!
amazing and easy
This recipe is the bomb! It was a BIG hit with my husband and daughter. My daughter said it is by far the BEST spinach salad she’s ever eaten! The dressing really put it over the top! It’s a keeper for us! The only addition I did to it was to add 3 cloves of minced garlic to the VERY hot bacon fat (REMOVE pot from burner so as not to burn garlic. Thanks Mr. Good Eats!
Very good salad, the dressing is to die for! I used a cabernet vinegar instead of the plain red wine vinegar and it was wonderful. I reduced mine a little and added some extra sugar to sweeten it up, not sure if it was the vinegar I used or just my taste.
Healthy salad.
But I wouldn’t use sugar and bacon.
But I wouldn’t use sugar and bacon.
it’s simple and yummy. what more could you ask for!
This was so amazingly delicious. I can’t believe my husband ate spinach that didn’t come out of the can This salad is so elegant, I served it with a bourbon beef tenderloin, recipe courtesty of Paula Dean. Both complimented each other.
We added a little extra sugar and used peppercorn bacon and it tasted very much like our favorite restaurants dressing. Our guests were impressed.
I’ve never tasted or made spinach salad with warm bacon dressing…I’ve been missing out! This was delicious, just the right balance of sweet & tangy with that yummy bacon flavor! Perfection!