Posted by: Teresa's Kitchen | January 29, 2010

Spinach Salad with Warm Bacon Dressing

As I was browsing one of my favorite blogs, The Pioneer Woman, I came across this spinach salad recipe.  My husband and I seem to be eating a lot of spinach salads these days. It is so good for you, full of lots of nutrition and vitamins. So when I saw this I knew I just had to try it, any thing with bacon in it will of course be delicious!!


3 Eggs

7 slices Thick Bacon

1 small Red Onion

1 pkg White Button Mushrooms

8 ounces Baby Spinach, stems removed

3 Tbsp Red Wine Vinegar

2 tsp Sugar

½ tsp Dijon Mustard

1 dash Salt

Preparation Instructions

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel. Cool then chop.

Remove 3 tablespoons grease and set aside.

Add 2 add’l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.

Arrange eggs over the top and serve.


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