How to Make Spinach Salad with Warm Bacon Dressing

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat; pork belly is often cheaper.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense; frozen spinach is budget-friendly.

Wash and dry 4 cups of baby spinach.

Quarter 2 hard-boiled eggs and set aside.

Cook 4 rashes of bacon until crispy, then cut into small pieces.

In a saucepan over medium heat, add 2 tbsp of bacon fat and heat until melted.

Add 2 tbsp of red wine vinegar to the bacon fat in the saucepan.

Stir in 0.5 tsp of Dijon mustard, a pinch of salt, and black pepper; mix to emulsify into a dressing.

Remove the dressing from heat once it forms a nice consistency.

In a large bowl, combine the spinach, sliced mushrooms, and crispy bacon.

Toss the salad ingredients together.

Drizzle the warm bacon dressing over the salad and toss to coat.

Add the quartered hard-boiled eggs last to avoid breaking them.

Garnish with chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens