This classic Spinach Salad with Hot Bacon Dressing is a comforting yet vibrant dish that balances salty, smoky bacon with the fresh, earthy bite of young spinach. The dressing is made by rendering bacon until crisp, then simmering shallots, cider vinegar, sugar, and Dijon mustard in the flavorful fat to create a glossy, tangy sauce. The heat from the dressing gently wilts the spinach, enhancing its texture without cooking it completely. It’s an ideal side for roasted meats, grilled chicken, or hearty sandwiches. Simple ingredients and quick preparation make this a reliable favorite for weeknight dinners or casual gatherings. The combination of sweet, sour, and salty flavors ensures every bite is satisfying and rich.
Spinach Salad With Hot Bacon Dressing
Description
This classic Spinach Salad with Hot Bacon Dressing is a comforting yet vibrant dish that balances salty, smoky bacon with the fresh, earthy bite of young spinach. The dressing is made by rendering bacon until crisp, then simmering shallots, cider vinegar, sugar, and Dijon mustard in the flavorful fat to create a glossy, tangy sauce. The heat from the dressing gently wilts the spinach, enhancing its texture without cooking it completely. It&# 226;ÂÂs an ideal side for roasted meats, grilled chicken, or hearty sandwiches. Simple ingredients and quick preparation make this a reliable favorite for weeknight dinners or casual gatherings. The combination of sweet, sour, and salty flavors ensures every bite is satisfying and rich.Ingredients
Directions
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Place the washed and dried spinach leaves in a large serving bowl or salad spinner basket. Season lightly with salt and pepper.
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In a large skillet, cook the chopped bacon over moderate heat, turning frequently, until it is crisp and browned, about 8-10 minutes.
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Transfer the crispy bacon to a plate lined with paper towels to drain. Discard all but 2 tablespoons of the bacon fat from the skillet.
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Add the minced shallot to the remaining bacon fat in the skillet and cook for 1 minute, stirring constantly, until softened and fragrant.
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Add the cider vinegar, sugar, Dijon mustard, and olive oil to the skillet. Season with salt and pepper to taste.
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Bring the dressing mixture to a boil over medium-high heat, stirring to dissolve the sugar.
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Immediately pour the hot dressing over the spinach leaves. Toss gently but thoroughly to coat all leaves and wilt the spinach slightly.
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Transfer the dressed spinach to serving plates or bowls. Sprinkle with the reserved crispy bacon pieces and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 718.9kcal
- % Daily Value *
- Total Fat 56.3g87%
- Saturated Fat 18.0g90%
- Cholesterol 57.5mg20%
- Sodium 2157.5mg90%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0.0g0%
- Sugars 1.3g
- Protein 46.4g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the spinach is thoroughly dried before dressing to prevent the vinaigrette from becoming watery.
For a richer flavor, you can use apple cider vinegar instead of regular cider vinegar, or add a pinch of red pepper flakes to the dressing for heat.
This salad is best served warm immediately after dressing. If preparing ahead, keep the spinach and dressing separate and combine just before serving.
Leftover crispy bacon can be stored in an airtight container in the refrigerator for up to 3 days.
