A beautiful spinach salad with warm bacon dressing is a classic choice for a filling dinner salad or for a fresh appetizer. Use steak cut bacon for the best flavor and texture. Are you looking for that classic restaurant-style spinach salad with bacon dressing? This is it! It’s a light and fresh summer salad, but also has all that bold bacon flavor. This recipe is based on one of my mom’s and the salad was one of the most popular things on the menu at their very busy restaurant. The thick-cut bacon not only goes on top of the salad, but we use the bacon fat to add flavor to the warm dressing too.
Cut each slice of bacon into ½ inch pieces (you’ll get 18-20 per bacon slice).
2
Heat a large skillet over medium heat and add the bacon. Cook, flipping and stirring occasionally, until crispy, 6-8 minutes. Remove bacon from skillet and set aside. Pour rendered bacon fat into a bowl and do not discard it.
3
Meanwhile, divide the spinach among 4 dinner plates. Among the plates divide the eggs, mushrooms, and red onion slices. Set aside.
4
After the bacon is cooked, set the skillet back on the stove over medium-low heat. Measure 2 tablespoons of the reserved bacon fat into the skillet. Add the chopped white onion and cook, stirring occasionally, until softened, 4-5 minutes.
5
To the skillet, add the water, sugar, vinegar, and mayonnaise. Stir rapidly until sugar dissolves. Taste and add salt and pepper, if desired, but remember that the bacon will add a bit of saltiness to the salad.*
6
Divide the warm dressing over the four plates of salad ingredients, using a tablespoon and drizzling it in a zigzag over the salads. Top with the cherry tomatoes and the meaty, crispy bacon pieces. Serve immediately.
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