A Perfect Salad for One
Who says salads have to be boring? This single-serving Warm Spinach Salad is a feast for the eyes and the palate, proving that a meal for one can be an event. Tender baby spinach is topped with crispy bacon, rich hard-boiled egg, crunchy pecans, and a surprising pop of sweetness from fresh blackberries. But the real star is the luscious hot bacon dressing, a savory-sweet vinaigrette that gently wilts the spinach and brings all the flavors together in perfect harmony. It’s the quick, elegant, and deeply satisfying lunch or light dinner you deserve.
Ingredients
• For the Salad
• 1 cup / 30g baby spinach, loosely packed
• 1 large hard-boiled egg, peeled and chopped
• 2 strips bacon, cooked and crumbled
• ¼ cup / 25g raw pecan halves
• 6 fresh blackberriesFor the Hot Bacon Dressing
• 2 tbsp / 30ml hot bacon drippings
• 2 tbsp / 30ml white vinegar
• 1 tbsp / 15ml extra-virgin olive oil
• 1 tbsp / 12g granular erythritol
• 1 tsp / 5ml Dijon mustard
• Salt and ground black pepper, to taste
Instructions
1. Assemble the salad base. In a medium bowl, arrange the baby spinach leaves. Artfully top with the chopped hard-boiled egg, crumbled bacon, pecan halves, and fresh blackberries.2. Prepare the dressing. In a separate small bowl or jar, combine the hot bacon drippings, white vinegar, olive oil, erythritol, and Dijon mustard. Whisk vigorously until the dressing is well emulsified. Season with salt and pepper to your liking.3. Dress and serve. Pour the warm dressing over the assembled salad. Serve immediately to enjoy the delightful contrast of warm dressing and crisp .
Nutritional Information
• Note: is an estimate and may vary based on used.
• Calories: 562 kcal
• Net Carbs: 6g
• Protein: 16g
• Fat: 52g
Pro Tips
• for the Perfect Salad
• For an extra layer of flavor and crunch, toast the pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the salad.
• Don’t have blackberries? This salad is fantastic with raspberries or sliced strawberries. For a savory twist, swap the berries for crumbled goat cheese or feta.
• The dressing is the star. Ensure your bacon drippings are hot when you whisk them into the other . This helps emulsify the dressing and provides the signature ‘wilt’ to the spinach.
• To save time, you can make a larger batch of the dressing base (vinegar, oil, sweetener, mustard) and store it in the fridge. When ready to serve, simply heat your bacon drippings and whisk them in.
FAQ
Q: Is this warm spinach salad keto-friendly
A: Yes, with only 6g of net carbs, high fat content, and the use of erythritol as a sweetener, this salad is an excellent keto-friendly meal.
Q: Can I make this salad ahead of time
A: It’s best to assemble and dress this salad right before serving to enjoy the warm wilted spinach. However, you can prep the components like the hard-boiled egg, cooked bacon, and the dressing base (without the hot drippings) in advance.
Q: What can I substitute for blackberries in this recipe
A: You can easily swap the blackberries for other berries like raspberries or sliced strawberries. For a savory alternative, try crumbled goat cheese or feta cheese.
Q: How do I make the hot bacon dressing correctly
A: The key is to use the bacon drippings while they are still hot from the pan. Whisk the hot drippings vigorously with the vinegar, olive oil, erythritol, and mustard to create a well-emulsified warm vinaigrette that will perfectly wilt the spinach.
