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.

Cut 4 strips of thick cut bacon into 1/2 inch pieces, about 18 to 20 pieces per slice.

Heat a large skillet over medium heat and add the bacon pieces, ensuring they have room to brown.

Cook the bacon, flipping occasionally, until crispy and brown on all sides, about 6 to 8 minutes.

Transfer the crispy bacon to a paper towel lined plate to blot excess fat.

Pour the bacon fat from the skillet into a bowl for later use in the dressing.

If there are burnt bits in the skillet, wipe them out to avoid flavoring the dressing.

Prepare the salad by dividing 6 ounces (about 8 cups) of baby spinach among four dinner plates.

Quarter 4 hard-boiled eggs and place a quarter on each plate of spinach.

Slice 4 mushrooms and distribute them over the spinach on each plate.

Add 1/4 cup of thinly sliced red onion to each plate.

Set the skillet back on the stove over medium-low heat and add 2 tablespoons of reserved bacon fat.

Add 1/3 cup of finely chopped white onion to the skillet and cook until softened, about 4 to 5 minutes.

Stir in 1 tablespoon of water, 2 tablespoons of sugar, and 4 teaspoons of apple cider vinegar into the skillet.

Add 1/2 cup of mayonnaise to the skillet and whisk until the sugar is dissolved.

Taste the dressing and adjust with salt and pepper if desired.

If the dressing is too thick, add a tablespoon of water to thin it out, then warm it through.

Drizzle the warm dressing over the prepared salads in a zigzag pattern.

Scatter the crispy bacon pieces over the top of each salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens