Spinach Salad with Hot Bacon Dressing
This classic salad features aby spinach, hard boiled eggs, and crispy bacon in a sweet and tangy dressing made with bacon drippings.
Ingredients
- 3 slices bacon
- ½ cup vinegar
- ⅓ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 lb spinach
- 8 oz sliced mushrooms
- 3 hard boiled eggs
- Sliced red onion, yellow onion, or green onions (to taste) yellow onion, or green onions (to taste)
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Instructions
- Place 3 slices bacon in a large skillet over medium heat. Fry bacon until crisp.
- Remove the bacon and place on a paper towel lined plate, and then crumble it. Leave the drippings in the pan.
- To the bacon drippings, add ½ cup vinegar, ⅓ cup water, 3 tablespoons sugar, 1 teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil over medium heat, whisking gently to combine.
- Place 1 lb spinach in a large bowl.
- Pour the hot dressing over the spinach and add the crumbled bacon, and toss to coat. Add sliced mushrooms, hard boiled eggs, or sliced red onion if you’d like, and toss again to coat. Serve warm.
Notes
I recommend only making the amount of salad + salad dressing that you need. The salad, once tossed together, will keep for a few hours, but the spinach will getting soggy in the fridge overnight. The dressing and other ingredients (kept separate) will keep in the fridge for a few days.
Other salad topping ideas: croutons, grape tomatoes, pecans, walnuts, candied nuts, chopped dates, radishes, or most other finely chopped veggies.
Nutrition
Calories: 147kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 88mgSodium: 492mgPotassium: 574mgFiber: 2gSugar: 7gVitamin A: 7208IUVitamin C: 22mgCalcium: 90mgIron: 3mg
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