Spinach Salad with Warm Bacon Dressing

This spinach salad with warm bacon dressing is a classic side dish that feels fresh, savory, and a little special without being hard to make. Crisp spinach, smoky bacon, and a tangy warm dressing come together in a salad that works beautifully for summer dinners, brunch, or holiday meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Salad, Side Dish

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

6 cups fresh baby spinach washed and fully dried
6 slices bacon chopped
3 tablespoons bacon drippings
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon Dijon mustard
1 small shallot finely minced
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
2 hard-boiled eggs sliced (optional)
2 tablespoons thinly sliced red onion optional
2 tablespoons sliced mushrooms optional

Method

Cook the chopped bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate.
Reserve about 3 tablespoons of the bacon drippings in the skillet and discard the rest.
Add the minced shallot to the skillet and cook for 30 to 60 seconds until softened.
Stir in the apple cider vinegar, sugar, Dijon mustard, salt, and black pepper. Warm the dressing gently for about 1 minute, stirring until combined.
Place the spinach in a large serving bowl.
Pour the warm dressing over the spinach and toss gently until the leaves are lightly coated and just slightly wilted.
Top with the crispy bacon. Add sliced hard-boiled eggs, red onion, or mushrooms if using.
Serve immediately while the dressing is still warm.

Notes

Dry the spinach very well so the dressing coats the leaves instead of sliding off.
Do not let the dressing boil hard, or it can taste too sharp.
This salad is best served right after tossing.
For a slightly sweeter dressing, add an extra teaspoon of sugar.
You can add toasted pecans or sliced strawberries for a summer variation.