Spinach Salad with Warm Bacon Dressing

Sometimes, just sometimes, one must throw all caution to the wind and eat with reckless and wild abandon, purely for the joy of eating. This is one such time.

This vibrant green salad is full of complementing textures with fresh spinach, bacon, fried red onions, toasted almonds and salty Parmesan cheese. The dressing is made from warm grease rendered from cooking the bacon along with vinegar, honey and Dijon mustard. It’s smoky, sweet and tangy in an incredibly delicious and incomparable way. Nothing in the world is like the distinct flavor of bacon¬† – there is no substitute. Don’t even consider it.

This screams for eggs! Hard-boiled, poached or fried, whatever you fancy, will turn this into a main dish salad that you will want to keep eating. Be sure to savor every bite. The last bite may be met with some sadness. Brace yourself for it. You may be tempted to make another one. Be prepared.

You know how on TV some silly food hosts will take a bite of their food and exaggerate how good it is by letting their eyes roll back in their head at the same time letting out a groan? Not so silly anymore

Spinach Salad with Warm Bacon Dressing

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 2

Spinach salad with bacon, fried red onions, toasted almonds and salty Parmesan cheese dressed in a warm bacon vinaigrette.


1/3 cup sliced almonds
6 slices bacon
1/2 red onion, thinly sliced
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 teaspoon honey
sea or kosher salt and freshly ground black pepper
4 cups fresh spinach leaves, stems removed
2 tablespoons Parmesan cheese, fresh grated
1 cup white button mushrooms, thinly sliced
2 eggs, hard boiled, poached or fried


  1. In a large skillet toast almonds over medium-low heat until lightly golden. Remove.
  2. In the same skillet cook the bacon over medium heat until crisp. Use a slotted spoon to transfer bacon to drain on a paper towel lined plate. When cool enough to handle rough chop. Add spinach leaves to a medium-sized bowl.
  3. Add onion to remaining bacon grease, saute over medium-low heat until they begin to soften. Whisk in vinegar, mustard and honey, scraping up the bits from the bottom of the pan. Pour over spinach and toss well with bacon and mushrooms, if desired.
  4. Serve immediately garnished with almonds and Parmesan (and eggs).


Adapted from The Deen Family

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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