Spinach Salad with Warm Bacon Dressing
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Bacon crisps in the skillet, and then that same skillet becomes the dressing: shallot, vinegar, honey, and every browned bit scraped from the bottom. Pour it warm over the spinach, toss, and serve it right away.
The short version
Crisp the bacon, then build a warm dressing in the same skillet from the drippings, shallot, vinegar, mustard and honey. Pour it over spinach, mushrooms and red onion, toss, and top with bacon and eggs. About 25 minutes, served right away.
What makes ours better
what we fixed so you don’t have to
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Cook a shallot in the bacon fat. A minute in the hot fat takes the raw edge off the shallot and gives the dressing a savory, sweet base that plain vinegar can't.
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Scrape up the browned bits. Those bits stuck to the pan are concentrated bacon flavor. A splash of vinegar loosens them right into the dressing.
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Whisk in Dijon and honey. Mustard holds the fat and vinegar together so the dressing coats the leaves instead of pooling. Honey rounds out the vinegar's sharp edge.
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Let the dressing cool for a minute. Boiling-hot dressing turns baby spinach to slime. Waiting 60 seconds wilts the leaves gently and leaves some crunch.
What you need
the usual suspects
- Eggs2 large
- Baby spinach8 ounces
- White mushrooms4 ounces
- Red onion¼ small
- Thick-cut bacon6 slices
- Shallot1 medium
- Dijon mustard1 teaspoon
- Honey2 teaspoons
Salad
Warm bacon dressing
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Boil the eggs
Lower the eggs into boiling water and cook for 10 minutes. Move them to ice water, then peel and slice or chop them.
About 10 min. Cook mode has a timer for this step.
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Build the salad bowl
Pile the spinach, mushrooms and red onion into a large heatproof bowl. Leave the bowl by the stove.
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Crisp the bacon
Put the bacon pieces in a large cold skillet and cook over medium heat, stirring now and then, until browned and crisp, 7 to 9 minutes. Lift the bacon out with a slotted spoon onto paper towels.
About 8 min. Cook mode has a timer for this step.
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Cook the shallot
Pour off all but 3 tablespoons of the fat. Reduce the heat to medium-low and add the shallot. Stir for 1 minute, until soft and fragrant.
Don't leave the shallot unattended in hot fat. Browned shallot is bitter.
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Make the dressing
Add the vinegar and scrape the browned bits from the bottom of the pan with a wooden spoon. Whisk in the mustard, honey and pepper. Simmer for 30 seconds, then take the pan off the heat.
About 1 min. Cook mode has a timer for this step.
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Cool slightly and taste
Let the dressing stand for 60 seconds. Dip a spinach leaf in, taste, and add the salt only if needed. The bacon is already salty.
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Dress and toss
Pour the warm dressing over the spinach and toss with tongs until the leaves are glossy and just starting to soften. Add about two-thirds of the bacon and toss once more.
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Top and serve
Divide the salad among plates. Top with the eggs and the rest of the bacon and serve right away.
Serve immediately. Within 10 minutes the leaves go limp.
Good to know
the stuff I’d tell you over the phone
- Baby spinach is easiest. Mature bunched spinach also works; strip the stems, wash it well and tear large leaves. It is sturdier, so you can pour the dressing on right away.
- Replace the egg with crumbled goat cheese or toasted pecans for a different salad.
- The dressing can double. Make extra and keep it for roasted vegetables or a baked potato.
- Storage. Best eaten the moment it's tossed. Cooked bacon, eggs and cut vegetables keep 3 days separately in the fridge. Reheat leftover dressing gently on the stove.
Questions, answered
the questions my cousins text me
Can I use bacon grease from a jar?
Yes, you need about 3 tablespoons. For more flavor, crisp a couple of slices of fresh bacon and crumble them in.
Can I make the dressing ahead of time?
Make it up to 3 days ahead and refrigerate it. The fat will set, so rewarm it in a skillet over low heat and whisk before using.
Why does my spinach salad get soggy?
The dressing was too hot, the spinach was wet, or it sat too long. Dry the leaves well, let the dressing cool for a minute, and serve right away.
Can I use mature spinach instead of baby spinach?
Yes. Remove the tough stems and tear large leaves. Mature spinach is sturdier and holds up to hot dressing better.
What can I use if I do not have red wine vinegar?
Cider vinegar or sherry vinegar are both good here. Start with 3 tablespoons and add a splash more if it needs brightness.
From the table
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Published October 29, 2026.