Warm bacon spinach salad is the cosy salad that eats like a meal. Crispy bacon, sliced hard-boiled eggs, and red onion sit under a dressing whisked straight from the warm bacon fat and mayonnaise. Ten minutes, two servings, and a serious case of salad for dinner.
There’s something incredibly satisfying about a warm salad, and this Warm Bacon Spinach Salad is the king of comfort. It brings together crispy, salty bacon, creamy hard-boiled eggs, and a rich, warm bacon dressing that slightly wilts the fresh spinach. Ready in just 10 minutes, it’s the perfect solution for a quick lunch or a decadent side dish that feels anything but rushed.
Ingredients
• 8 ounces / 225 grams (7.9 oz) fresh baby spinach
• 4 large hard-boiled eggs, peeled and sliced
• 6 ounces / 170 grams (6 oz) bacon, chopped
• 1/2 medium red onion, thinly sliced
• 1/2 cup (480 ml) / 115 grams (4.1 oz) mayonnaise
• Salt and freshly ground black pepper, to taste
Instructions
1. Place a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
2. While the bacon is cooking, place the rinsed spinach and thinly sliced red onion in a large salad bowl.
3. Remove the skillet from the heat. Whisk the mayonnaise directly into the warm bacon fat until a smooth, creamy dressing forms. Season with a pinch of salt and pepper.
4. Pour the warm dressing over the spinach and onions in the bowl. Add the sliced eggs and half of the crispy bacon, then toss gently to combine everything.
5. Garnish with the remaining bacon bits and serve immediately.
Nutritional Information
• Nutrition
• Calories: 509 kcal
• Fat: 45.9g
• Protein: 19.75g
Pro Tips
• For the best texture, ensure your spinach is completely dry before tossing it with the dressing. A salad spinner works wonders for this.
• Add a teaspoon of Dijon mustard or apple cider vinegar to the dressing to add a tangy counterpoint to the rich bacon fat and mayonnaise.
• For extra flavor and crunch, consider adding sautéed mushrooms, crumbled goat cheese, or toasted pecans.
• Serve this salad immediately. The warmth from the dressing is key to slightly wilting the spinach and melding all the flavors together.
FAQ
Q: How do you make the warm bacon dressing for this salad
A: To make the warm bacon dressing, cook the chopped bacon until crispy. Remove the bacon from the skillet, leaving the rendered fat. Whisk mayonnaise directly into the warm bacon fat in the skillet until a smooth, creamy dressing forms, then season with salt and pepper.
Q: Can I add other ingredients to this warm spinach salad
A: Yes, you can easily customize this salad. For extra flavor and crunch, consider adding sautéed mushrooms, crumbled goat cheese, or toasted pecans. You can also add a teaspoon of Dijon mustard or apple cider vinegar to the dressing for a tangy flavor.
Q: How long does this bacon spinach salad take to make
A: This salad is very quick to prepare and is ready in just 10 minutes, making it an ideal choice for a fast lunch or a simple side dish.
Q: What is the best way to prepare spinach for a warm salad
A: For the best texture, it’s crucial that your spinach is completely dry before you add the warm dressing. Using a salad spinner after rinsing the spinach is the most effective way to remove excess water and prevent a soggy salad.
Pro Tips
- Whisk the mayonnaise into the warm bacon fat right in the skillet, off the heat. The residual warmth emulsifies the two into a creamy dressing that clings to the leaves.
- Dry the spinach completely, ideally in a salad spinner, before dressing. Wet leaves water down the rich bacon dressing and make the salad slip rather than coat.
- Dress and toss the salad just before serving so the spinach wilts only slightly and keeps its body. This one is not a make-ahead salad.
- Add a teaspoon of Dijon mustard or apple cider vinegar to the dressing for a tangy counterpoint to the rich bacon fat and mayo.
- Sautéed mushrooms, crumbled goat cheese, or toasted pecans are all welcome extras. Keep half the crispy bacon for the garnish so every plate gets some crunch.
Frequently Asked Questions
Can I make warm bacon spinach salad ahead of time?
Not really. It's at its best tossed and served immediately while the dressing is still warm and the spinach just barely wilted. Prep the bacon and eggs ahead if you like.
What can I use instead of mayonnaise in the dressing?
A spoonful of Dijon mustard whisked into the bacon fat works as a lighter, tangier dressing. Either way, whisk it into the fat while it's still warm so it emulsifies.
Is this salad keto-friendly?
Yes. Each serving has 8.3g carbs with 19.75g protein and 45.9g fat, and the dressing is pure bacon fat and mayo. It's a rich, high-fat keto lunch or side.
Can I use a different green instead of spinach?
Baby kale or arugula handle the warm dressing well, wilting just slightly. Whatever green you choose, dry it thoroughly so the dressing clings instead of pooling.
Recipe card below.
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Warm Bacon Spinach Salad
Ingredients
Method
- Place a large skillet over medium heat and add the chopped bacon.
- Cook, stirring occasionally, until the bacon is brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- While the bacon is cooking, place the rinsed spinach and thinly sliced red onion in a large salad bowl.
- Remove the skillet from the heat.
- Whisk the mayonnaise directly into the warm bacon fat until a smooth, creamy dressing forms.
- Season with a pinch of salt and pepper.
- Pour the warm dressing over the spinach and onions in the bowl.
- Add the sliced eggs and half of the crispy bacon, then toss gently to combine everything.
- Garnish with the remaining bacon bits and serve immediately.
- Add a teaspoon of Dijon mustard or apple cider vinegar to the dressing to add a tangy counterpoint to the rich bacon fat and mayonnaise.
