This Spinach-Bacon Salad with Warm Dressing is a comforting yet fresh side dish that balances earthy vegetables with rich, savory flavors. The base consists of crisp baby spinach, thinly sliced mushrooms, and sharp red onion, providing a delightful texture contrast. The star of the dish is the warm dressing, made by deglazing the bacon drippings with red wine vinegar, lemon juice, and a touch of sweetness from sugar and Dijon mustard. This creates a glossy, tangy sauce that clings beautifully to the greens. ItâÂÂs an ideal accompaniment to grilled meats or roasted chicken, adding a bright, acidic note to heavier meals. Perfect for weeknight dinners or as a hearty salad course, it comes together quickly with pantry staples. The warmth of the dressing slightly wilts the spinach, enhancing its flavor without losing its vibrant green color.
Spinach-Bacon Salad With Warm Dressing
Description
This Spinach-Bacon Salad with Warm Dressing is a comforting yet fresh side dish that balances earthy vegetables with rich, savory flavors. The base consists of crisp baby spinach, thinly sliced mushrooms, and sharp red onion, providing a delightful texture contrast. The star of the dish is the warm dressing, made by deglazing the bacon drippings with red wine vinegar, lemon juice, and a touch of sweetness from sugar and Dijon mustard. This creates a glossy, tangy sauce that clings beautifully to the greens. ItâÂÂs an ideal accompaniment to grilled meats or roasted chicken, adding a bright, acidic note to heavier meals. Perfect for weeknight dinners or as a hearty salad course, it comes together quickly with pantry staples. The warmth of the dressing slightly wilts the spinach, enhancing its flavor without losing its vibrant green color.Ingredients
Directions
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Trim the spinach of any coarse stems and discard blemished leaves. Wash the spinach thoroughly and pat dry with paper towels.
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Tear the spinach into bite-sized pieces and place it in a large serving bowl. Add the thinly sliced mushrooms and red onion to the bowl. Set aside.
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Cut the bacon slices into 1-inch pieces.
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Heat a 12-inch skillet over moderately high heat. Add the bacon and cook until crisp, approximately 5 minutes.
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Remove the bacon from the skillet and drain on paper towels. Reserve the bacon.
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Pour off all but 5 tablespoons of the bacon drippings from the skillet. Reduce the heat to low.
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Add the Dijon mustard, sugar, red wine vinegar, Worcestershire sauce, and lemon juice to the reserved bacon drippings in the skillet.
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Stir the mixture continuously until well combined and the sugar has dissolved.
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Immediately pour the warm dressing over the spinach, mushroom, and onion mixture in the serving bowl.
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Crumble the cooked bacon over the salad.
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Toss the salad thoroughly to coat all ingredients with the dressing. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1119.4kcal
- % Daily Value *
- Total Fat 84.2g130%
- Saturated Fat 28.0g140%
- Cholesterol 92.0mg31%
- Sodium 3543.5mg148%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 1.3g6%
- Sugars 5.5g
- Protein 75.9g152%
* 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
For a vegetarian variation, replace the bacon with sautéed walnuts or sunflower seeds and use olive oil instead of bacon drippings for the dressing base.
Ensure the spinach is completely dry before tossing with the dressing to prevent it from becoming watery.
The warm dressing is best served immediately after preparation to maintain the slight wilt of the spinach and the warmth of the flavors.
You can substitute red wine vinegar with balsamic vinegar for a slightly sweeter, darker dressing profile.
