Description
A quick and easy weeknight spinach salad featuring a warm, smoky bacon vinaigrette that slightly wilts the greens for maximum flavor and tenderness.
Ingredients
Scale
- 5 ounces (140g) fresh baby spinach
- 4 slices thick-cut bacon
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar or honey
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: 2 hard-boiled eggs, sliced
- Optional: 1/2 cup croutons or toasted nuts (pecans/walnuts)
Instructions
- Place bacon strips in a cold skillet and turn heat to medium. Cook for 5-7 minutes, flipping once, until golden brown and crisp. Remove bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Place the spinach in a large mixing bowl.
- Turn off the heat under the skillet. Whisk the red wine vinegar, olive oil, Dijon mustard, sugar, and minced garlic directly into the hot bacon fat. Whisk vigorously until the sugar is dissolved and the mixture is emulsified.
- Pour the warm dressing immediately over the spinach and toss gently to coat and slightly wilt the leaves.
- Crumble the cooked bacon over the top. Add croutons, nuts, or sliced hard-boiled eggs if using.
- Season with fresh cracked black pepper and a pinch of salt if needed. Serve immediately.
Notes
Serve immediately as the spinach will continue to wilt. Do not store leftovers with the dressing on, as it will become soggy. For best results, use dry, pre-washed spinach. If using turkey bacon, add extra olive oil to compensate for less rendered fat.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 180
- Sugar: 1
- Sodium: 220
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
Keywords: spinach salad, bacon vinaigrette, weeknight dinner, quick recipes, warm salad, easy lunch, gluten-free option