I couldn’t keep this Best Spinach Salad to myself, featuring fresh spinach, sliced red onion, cooked bacon and halved boiled eggs joined by a bacon dressing.

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I never thought a pile of fresh spinach could make my whole week more interesting, but tossing it with hot bacon drippings changed everything. This is my Spinach With Warm Bacon Dressing, the kind of salad that sneaks onto holiday tables and random weeknights when you need something that actually tastes like effort.

It’s bright and slightly tangy yet finishes smoky, and honestly might be the Best Spinach Salad Dressing you’ve ever tried. I’m terrible at fancy plating, sometimes I just grab wooden tongs and toss it, but it always disappears fast and leaves everyone asking for the recipe.

Ingredients

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Spinach: leafy green packed with fiber, vitamin K, iron, mild earthy flavor
Red onion: sharp, slightly sweet bite, gives crunch and tang, adds antioxidants
Bacon: smoky, salty, crispy, major source of savory fat and protein, indulgent
Eggs: creamy yolks boost richness and protein, makes salad more filling
Apple cider vinegar: bright tangy acid that cuts richness and adds sharpness
Sugar: small sweetness balances the vinegar, rounds flavors, simple quick carb
Olive oil: smooth healthy monounsaturated fats, helps coat leaves and carry flavors

Ingredient Quantities

10 oz fresh spinach (about 5 to 6 packed cups), rinsed and spun dry

1 small red onion, thinly sliced

8 slices bacon (about 8 oz), cooked crisp and chopped

4 large eggs hard boiled and peeled

3 tbsp bacon drippings reserved from cooking the bacon

3 tbsp apple cider vinegar

1 tbsp granulated sugar

1 tsp Dijon mustard

1/4 cup olive oil or other neutral oil

Salt and freshly ground black pepper to taste

How to Make this

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1. Cook the bacon in a cold skillet over medium heat so the fat renders evenly, fry until crisp, transfer to paper towels, chop when cool and reserve 3 tbsp of the drippings from the pan.

2. While the bacon cooks, hard boil the eggs: place eggs in a saucepan, cover with cold water by an inch, bring to a boil, cover and simmer 9 to 10 minutes, then plunge into an ice bath, peel and cut into halves or quarters.

3. Rinse the spinach well and spin or pat dry so the dressing sticks, thinly slice the red onion.

4. Warm the reserved 3 tbsp bacon drippings in the skillet over low heat, don’t let it smoke.

5. Off the heat or with the pan very low, whisk in 3 tbsp apple cider vinegar, 1 tbsp sugar and 1 tsp Dijon mustard into the warm drippings until the sugar mostly dissolves.

6. Slowly drizzle in 1/4 cup olive oil while whisking to emulsify the dressing, taste and season with salt and freshly ground black pepper. Keep the dressing warm but not hot.

7. In a large bowl add the spinach, sliced red onion, chopped bacon and the boiled eggs. Pour the warm bacon dressing over the salad.

8. Toss gently with wooden thongs so the egg pieces stay mostly intact and the spinach just wilts slightly from the warmth, then taste and adjust salt, pepper or a little extra vinegar if it needs brightness.

9. Serve immediately, the warm dressing is what makes the spinach slightly tender and packs the flavor, if you make ahead keep the dressing separate and toss right before serving.

Equipment Needed

1. Large heavy skillet or cast iron pan to cook the bacon and warm the drippings
2. Medium saucepan with lid for boiling the eggs
3. Large bowl for an ice bath
4. Large salad bowl for tossing the greens
5. Salad spinner or clean kitchen towels to dry the spinach
6. Chef knife and cutting board for slicing onion and chopping bacon
7. Measuring spoons plus a 1/4 cup measure for the oil and vinegars
8. Whisk to emulsify the dressing
9. Wooden tongs or salad tongs to toss gently so the eggs stay mostly intact

FAQ

Q: How do I get the warm bacon dressing to emulsify so it doesn't separate?

A: Whisk the hot bacon drippings with the vinegar, sugar and Dijon first, then slowly drizzle in the oil while whisking constantly. The mustard helps it bind. If it starts to separate, whisk in a teaspoon of warm water or put it in a jar and shake hard, that'll fix it most times.

Q: Can I make parts of this salad ahead of time?

A: Yes. Cook the bacon and hard boil the eggs up to 3 to 4 days ahead and refrigerate. Keep the spinach, sliced onion and eggs separate. The dressing can be kept in the fridge for up to 3 days, reheat the bacon drippings gently before whisking in oil. Toss everything together right before serving so the spinach wilts just a little.

Q: My spinach tastes bitter or the leaves get soggy, what went wrong?

A: Use fresh young baby spinach and spin it dry after rinsing. Old or bruised leaves will taste bitter or go slimy. Don’t overdress the salad, and only add the warm dressing just before serving so wilt is gentle. If onions are too sharp soak them in ice water 10 minutes to mellow the bite.

Q: Any good substitutions if I don't have something on the list?

A: Sure. Use red wine vinegar if you don't have apple cider, maple syrup or honey instead of sugar, pancetta or turkey bacon for a change, and a neutral oil like canola instead of olive if you want. For a vegetarian version skip bacon and use smoked tofu or roasted mushrooms for that smoky flavor.

Q: How many people does this recipe feed?

A: About 3 to 4 as a main course or 4 to 6 as a side, depending on appetites. If you need more, double the spinach and eggs and adjust bacon and dressing to taste.

Q: What's the easiest way to make perfect hard boiled eggs for this salad?

A: Put eggs in a pot, cover with cold water, bring to a boil, then turn off heat and cover the pot. Let sit 9 minutes for fully set yolks. Transfer to an ice bath for 5 minutes, then peel under running water. They peel easier after the ice bath and cooking time is more consistent.

Spinach Salad With Warm Bacon Dressing Recipe Substitutions and Variations

Spinach: baby kale, arugula, mixed salad greens, or butter lettuce — use about the same volume, though kale needs a little massage to soften
Bacon: pancetta, prosciutto, turkey bacon, or smoked tempeh — any give you that smoky salty bite, pancetta and prosciutto are closest in flavor
Hard boiled eggs: sliced avocado, grilled chicken strips, chickpeas, or firm tofu cubes — these keep the protein and add texture if you want no eggs
Bacon drippings: olive oil, melted butter, or a neutral oil mixed with a pinch of smoked paprika — use the same amount and add a tiny smoky note if you skip the drippings

Pro Tips

1) Make sure the spinach is really dry, like spun in a salad spinner and patted, otherwise the warm dressing will just slide off instead of clinging to the leaves. Wet spinach = soggy salad, trust me.

2) Keep the bacon fat warm but not smoking when you add the vinegar, you want it gentle so the acid doesnt pop and taste bitter. When you whisk the oil in, go slow, steady drizzle, and if the dressing starts to break you can rescue it by whisking in a teaspoon of warm vinegar-water or a little extra mustard.

3) For perfect hard boiled eggs, cool them fast in an ice bath and peel under running water so bits of shell come off easier. If you need to make ahead, keep eggs and dressing separate from the greens, then assemble last minute so the spinach doesnt over-wilt.

4) Toss once, gently, with tongs so the eggs stay mostly whole and the spinach just wilts a little from the warm dressing. Also save a few tablespoons of chopped bacon to sprinkle on top at the end for crunch and better presentation.

Spinach Salad With Warm Bacon Dressing Recipe

Recipe by Jot Punji

0.0 from 0 votes

I couldn't keep this Best Spinach Salad to myself, featuring fresh spinach, sliced red onion, cooked bacon and halved boiled eggs joined by a bacon dressing.

Servings

servings

Calories

622

kcal

Equipment: 1. Large heavy skillet or cast iron pan to cook the bacon and warm the drippings
2. Medium saucepan with lid for boiling the eggs
3. Large bowl for an ice bath
4. Large salad bowl for tossing the greens
5. Salad spinner or clean kitchen towels to dry the spinach
6. Chef knife and cutting board for slicing onion and chopping bacon
7. Measuring spoons plus a 1/4 cup measure for the oil and vinegars
8. Whisk to emulsify the dressing
9. Wooden tongs or salad tongs to toss gently so the eggs stay mostly intact

Ingredients

10 oz fresh spinach (about 5 to 6 packed cups), rinsed and spun dry
1 small red onion, thinly sliced
8 slices bacon (about 8 oz), cooked crisp and chopped
4 large eggs hard boiled and peeled
3 tbsp bacon drippings reserved from cooking the bacon
3 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp Dijon mustard
1/4 cup olive oil or other neutral oil
Salt and freshly ground black pepper to taste

Directions

Cook the bacon in a cold skillet over medium heat so the fat renders evenly, fry until crisp, transfer to paper towels, chop when cool and reserve 3 tbsp of the drippings from the pan.
While the bacon cooks, hard boil the eggs: place eggs in a saucepan, cover with cold water by an inch, bring to a boil, cover and simmer 9 to 10 minutes, then plunge into an ice bath, peel and cut into halves or quarters.
Rinse the spinach well and spin or pat dry so the dressing sticks, thinly slice the red onion.
Warm the reserved 3 tbsp bacon drippings in the skillet over low heat, don’t let it smoke.
Off the heat or with the pan very low, whisk in 3 tbsp apple cider vinegar, 1 tbsp sugar and 1 tsp Dijon mustard into the warm drippings until the sugar mostly dissolves.
Slowly drizzle in 1/4 cup olive oil while whisking to emulsify the dressing, taste and season with salt and freshly ground black pepper. Keep the dressing warm but not hot.
In a large bowl add the spinach, sliced red onion, chopped bacon and the boiled eggs. Pour the warm bacon dressing over the salad.
Toss gently with wooden thongs so the egg pieces stay mostly intact and the spinach just wilts slightly from the warmth, then taste and adjust salt, pepper or a little extra vinegar if it needs brightness.
Serve immediately, the warm dressing is what makes the spinach slightly tender and packs the flavor, if you make ahead keep the dressing separate and toss right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.