Spinach Salad With Warm Bacon Dressing

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

If there’s one thing that gets everyone in my family circling the kitchen like sharks at dinnertime, asking “Whatcha makin’?” it’s the smell of bacon sizzling on the stovetop. This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a fresh baguette to round out the meal.

What you’ll need to Make Spinach Salad with warm Bacon dressing

Step-by-Step Instructions

Before making the salad, you’ll need to boil the eggs. I especially love runny soft-boiled eggs for this salad, but hard-boiled eggs are also delicious.

Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.

Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.

Add the spinach and mushrooms.

Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary.

Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.