Warm Spinach Salad with Bacon Dressing

hard boiled egg on top of bacon spinach salad

5 from 7 votes

Warm Spinach Salad with Bacon Dressing

Warm Spinach Salad with sliced hard boiled eggs, sauteed mushrooms, and the best homemade bacon dressing is the most satisfying lunch or dinner recipe!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Dutch oven
Mixing Bowls

Ingredients

For the Salad:

8 ounces baby spinach fresh, washed, dry
2 large eggs
8 ounces bacon uncooked, chopped into small pieces
6 ounces mushrooms thinly sliced
2 shallots thinly sliced

For the Salad Dressing:

6 tablespoons apple cider vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper freshly ground

Instructions

Place 8 ounces baby spinach in large bowl or serving platter and set aside.
Hard boil 2 large eggs. To do this, either cover with water in small pot, bring to a bowl, remove from heat, and let eggs sit in water for 15 minutes, then place in ice bath. Similarly, cook in an electric pressure cooker on low for 6 minutes, allow to sit at pressure for 6 minutes, then transfer to ice bath. Peel and slice eggs. Set aside.
Fry the 8 ounces bacon in a skillet or Dutch oven. Start with medium high heat and gradually reduce the heat while stirring regularly as the bacon cooks to prevent burning. Continue cooking until all fat is rendered and bacon is crisp. Remove bacon with a slotted spoon and transfer to a paper towel lined plate. Reserve grease.
If more than 3 tablespoons of bacon grease remain, discard excess. Heat skillet with 3 tablespoons of bacon grease over medium high heat and add 6 ounces mushrooms and 2 shallots. Stir immediately to coat and then allow them to sear. Stir only once after they have begun to brown to prevent from burning and allow other side to brown. Remove sautéed mushrooms and shallot with a slotted spoon and transfer to a plate.
Using same pan with residual bacon grease, reduce heat to the lowest setting. Whisk in 6 tablespoons apple cider vinegar, 2 teaspoons sugar, and 1 teaspoon dijon mustard. Slowly drizzle in 2 tablespoons olive oil while whisking continuously. Whisk in 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Add additional salt, if desired.
To serve salad, toss spinach with a small amount of dressing in large bowl. Continue to add dressing until you've reached the desired amount (you may not use all of the dressing). Add sliced hard boiled eggs, cooked bacon pieces, and sauteed mushrooms and shallots. Toss to combine and serve warm.

Nutrition