Warm Spinach Salad
A quick stovetop spinach salad with crispy bacon, hard-cooked eggs, and a hot bacon dressing. The warm vinaigrette slightly wilts the spinach, blending savory, tangy, and crisp elements in each bite. Serve immediately for best texture and flavor.
Servings: 4 servings
Ingredients
- 10 ounces baby spinach
- 8 slices thick-cut bacon cut into ½-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons granulated sugar
- ¼ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 red onion thinly sliced
- 2 garlic cloves minced
- 3 hard boiled eggs peeled and halved
- 1 cup salad croutons
Instructions
- Rinse the spinach in cold water then spin or pat dry. Place the spinach into a large bowl and set nearby.
- Heat a large skillet or brasier set over medium-high and fry the bacon until crisp. Remove the bacon with tongs or slotted spoon and drain on a paper-towel lined plate and reserve.
- In a small pitcher or dish, whisk together the salt, pepper, sugar, vinegar and Dijon mustard. Set aside.
- Reduce the heat to medium and pour off all but ¼ cup of the bacon fat. Add the sliced onion and garlic and cook for 30 to 45 seconds, just until the onion softens slightly and the garlic is fragrant.
- Whisk in the reserved dressing and cook until the mixture is hot and bubbling.
- Remove the pan from the heat, add the spinach and cover the pan for 15 seconds allowing the spinach to steam until just beginning to wilt.
- Remove the lid and divide the salad into 4 salad plates, garnish with the bacon bits, eggs and croutons. Serve immediately.
Notes
Make-ahead tip: You can cook the bacon and eggs up to a day ahead. Store separately and rewarm the bacon before using.
Use the right pan: A wide skillet or braiser works best for tossing the spinach evenly in the warm dressing.
Customize the toppings: Try swapping croutons for toasted walnuts or adding blue cheese for extra richness.
Don’t over-wilt: The spinach should just begin to collapse. Covering the pan briefly is enough. Overcooking will make it soggy.
Nutrition
Serving: 1 serving | Calories: 432kcal | Carbohydrates: 15g | Protein: 17g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 966mg | Potassium: 654mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6872IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 3mg
