Spinach Salad With Warm Bacon Dressing

Hungry for more creative salad recipes? Try my avocado chicken salad, Jennifer Aniston salad, steak salad, and shrimp salad next. Okay, I know salad usually isn’t the most exciting part of dinner, but let me tell you, this spinach salad is not your average salad. Loaded with fresh veggies and thick-cut bacon, it’s taken over the top with my warm bacon-infused vinaigrette.

Why I love this recipe

Ready in 5 minutes. From prep to plate (or mixing bowl), this entire dish takes just 5 minutes to make. Almost zero carbs. Besides a few net carbs from the vegetables, this dish is basically carb-free. Versatile. You can serve this salad as a side dish alongside any main course or add extra protein to make it a meal all on its own. Elegant. People won’t see this salad coming. It’s impressive enough to make for a special occasion but easy enough to enjoy on a whim.

Ingredients needed

Baby spinach. Washed and dried. Mushrooms. I used thinly sliced white button mushrooms but also like to use leftover sauteed mushrooms too! Boiled eggs. Make them in advance to save time later. Red onion. Thinly sliced. I found other types of onions quite overpowering, but I did like the flavor of shallots, so you could use either. Bacon. Don’t cut corners and buy “bacon bits.” Not only are they not as flavorful, but you’ll need the bacon drippings for the dressing!

For the warm bacon dressing:

Bacon grease. Don’t knock it till you try it. Bacon fat adds essential oil and seriously enhances the flavor. Red wine vinegar. My preferred vinegar for vinaigrettes. Dijon mustard. I like the tangy flavor of Dijon, but you can use yellow mustard or brown mustard if you prefer.

How to make spinach salad with warm bacon dressing

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Toss the salad. In a mixing bowl, toss together the salad ingredients except the bacon. Step 2- Cook the bacon. Add the bacon slices to a skillet over medium heat. Fry the bacon for 2-3 minutes, until crispy. Transfer the bacon to paper towels to drain. Step 3- Add dressing and serve. Pour the bacon grease into a small bowl, then whisk in the red wine vinegar and mustard. Toss it through the salad, add the bacon, and serve immediately.

Arman’s recipe tips

Save time. Make the dressing up to 3 days in advance. When you’re ready to serve, warm it up in a small saucepan over low heat and reheat the bacon in the oven. For a speedy option, you can also make my air fryer bacon (although you need to save the drippings!). Taste the dressing as you go, and add any salt or flavorings as needed. Serve it warm. I know this is a bit unorthodox, but this salad is best served warm so the spinach is lightly wilted, and the bacon is crispy. Keep some texture. I like to keep some bits of the bacon quite large for meatier chunks in the salad (as pictured).

Storage instructions

To store: Leftover spinach salad should be stored in the refrigerator, covered in an airtight container, for up to 3 days.

Change the flavor. Sauté the mushrooms and onions for 5-7 minutes or until caramelized. It’ll totally transform the salad, but boy, will it taste good! Make a heartier salad. Top it with my cast iron chicken breast, sautéed shrimp, or air fryer steak for a more protein-heavy lunch or dinner. Add some mix-ins, like feta cheese, toasted walnuts, grape tomatoes, or a squeeze of fresh lemon juice.

To make ahead: Prepare the vegetables and keep them covered. Pre-chop the bacon and have it ready to pan-fry. When ready to serve, crisp the bacon, toss it through the prepared vegetables, then make the dressing. This can all be done up to 3 days in advance.