Salad: United States – Spinach Salad with Warm Bacon Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 cups (1.92 L) baby spinach
4 slices bacon
2 large eggs, hard-boiled and quartered
4 oz (115 g) mushrooms, sliced (optional)
1 / 4 red onion, thinly sliced
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper to taste

Show original ingredient measurements

8 cups baby spinach
4 slices bacon
2 large eggs, hard-boiled and quartered
4 oz / 115 g mushrooms, sliced (optional)
1 / 4 red onion, thinly sliced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook bacon until crisp; remove and drain, reserving 2–3 tbsp (30 to 45 ml) bacon fat.
2. In a small bowl whisk warm bacon fat, olive oil, red wine vinegar and Dijon mustard; season with salt and pepper.
3. Place spinach in a serving bowl, add sliced mushrooms, red onion and quartered eggs.
4. Crumble bacon over salad and pour warm vinaigrette on top; toss gently and serve immediately.

1. Cook bacon until crisp; remove and drain, reserving 2–3 tbsp bacon fat.
2. In a small bowl whisk warm bacon fat, olive oil, red wine vinegar and Dijon mustard; season with salt and pepper.
3. Place spinach in a serving bowl, add sliced mushrooms, red onion and quartered eggs.
4. Crumble bacon over salad and pour warm vinaigrette on top; toss gently and serve immediately.