Salad: United States – Warm Bacon and Spinach Salad
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
6 cups (180 g) baby spinach, washed and spun dry 6 slices bacon, diced 8 oz (225 g) cremini or button mushrooms, sliced 2 tbsp (30 ml) red wine vinegar or cider vinegar 1 tsp (5 ml) Dijon mustard (optional) 4 hard-boiled eggs, quartered Salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
6 cups (180 g) baby spinach, washed and spun dry 6 slices bacon, diced 8 oz (225 g) cremini or button mushrooms, sliced 2 tbsp (30 ml) red wine vinegar or cider vinegar 1 tsp Dijon mustard (optional) 4 hard-boiled eggs, quartered Salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Cook diced bacon in a skillet until crisp; remove and drain on paper towel, reserving drippings. 2. In the warm bacon drippings, sauté sliced mushrooms briefly, then remove pan from heat and stir in 2 tbsp (30 ml) vinegar and 1 tsp (5 ml) Dijon if using. 3. Place baby spinach in a bowl, pour the warm mushroom-and-bacon dressing over the greens, and toss to wilt slightly. 4. Top with crisp bacon pieces, quartered hard-boiled eggs, season with salt and pepper, and serve immediately.
Show original instructions
1. Cook diced bacon in a skillet until crisp; remove and drain on paper towel, reserving drippings. 2. In the warm bacon drippings, sauté sliced mushrooms briefly, then remove pan from heat and stir in 2 tbsp vinegar and 1 tsp Dijon if using. 3. Place baby spinach in a bowl, pour the warm mushroom-and-bacon dressing over the greens, and toss to wilt slightly. 4. Top with crisp bacon pieces, quartered hard-boiled eggs, season with salt and pepper, and serve immediately.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.