This is a print preview of "Spinach Salad with Hot bacon Dressing" recipe.

Spinach Salad with Hot bacon Dressing Recipe
by B Innes

Spinach Salad with Hot bacon Dressing

A tangy salad

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 6


  • 1 bag baby spinach leaves approximately 6 ounces stems removed
  • 4-6 slices bacon
  • 2-3 Tbs balsamic vinegar
  • 2-3 Tbs white wine or champagne vinegar
  • 2 eggs boiled hard* and chopped
  • 1 medium onion diced
  • salt & pepper to taste


  1. This recipe will serve 4-6 persons.
  2. Take the bacon and cut into ΒΌ inch pieces ,saute until crisp and most of the fat has been rendered.
  3. Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe. You don't have to be exact a reasonable estimate will be fine.
  4. Remove the stems from the spinach leaves , rinse and pat or spin dry.
  5. To Assemble
  6. Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
  7. Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
  8. Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
  9. Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
  10. Serve.