Quick and easy spinach salad with hot bacon dressing

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Spinach salad

While this might not be your everyday salad, it’s one of those meals that always impress your guests and serve as perfect comfort food for a late dinner. You can add anything you like or remove some of the ingredients, so you don’t mind this salad in a Monday night. Avocado, honey roasted chicken, cherry tomatoes and delicious dressing make this salad incredible. Even some roasted garlic on top adds to the flavor.

This salad combines fresh veggies, delicious bacon and boiled eggs. The dressing is rich, sweet, salty and warm. It is the true complement to fresh vegetables. You can get maple-flavored meat for a sweeter flavor.

This salad can be served with many meals. It is very versatile, the serving possibilities are endless, too (looks amazing when layered). Follow the recipe once and don’t be afraid to experiment. When you serve it as a layer salad, choose a glass dish and let everyone see the variety of beautiful colors. Warm and meaty dressing can come on the other plate.

Quick and easy spinach salad with hot bacon dressing

This is all about bacon, it's the flavorful highlight and vegetables compliment its deliciousness. Eggs, mushrooms, croutons and red onions pair amazingly with the bacon.

Course Lunch & dinner
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 317 kcal


  • 12 oz cooked bacon, divided
  • 5 large eggs, boiled and sliced
  • 9 oz baby spinach
  • 1 cup shredded Swiss cheese
  • 1/2 red onion, sliced
  • 6 oz sliced mushrooms
  • 2.5 cups croutons
  • 3 tbsp bacon drippings
  • 2 tbsp olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Start with the meaty dressing. Whisk together drippings, vinegar, oil, honey and Dijon. Carefully add salt and pepper, taste the mixture. Let it simmer over a medium heat for a minute. Let it cool a bit.

  2. Take a deep bowl, add bacon, spinach, red onion, Swiss and mushrooms. Drizzle with the dressing. Add croutons and eggs and serve.

Recipe Notes

You can prepare everything the evening before and store in a fridge. The dressing can last for a week. Unassembled salad can sit in a fridge for 2 days.


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