Best 7 Spinach Salad With Warm Bacon Vinaigrette Recipes

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Indulge in the symphony of flavors that is spinach salad with warm bacon vinaigrette, a dish that tantalizes the taste buds with its harmonious blend of textures and flavors. Fresh, crisp spinach forms the base of this vibrant salad, providing a foundation of verdant goodness. Crispy bacon, with its savory smokiness, adds a delightful crunch, while toasted walnuts contribute a nutty richness that complements the other ingredients perfectly. Dried cranberries introduce a touch of tart sweetness, balancing the savory elements and adding a pop of color.

But it's the warm bacon vinaigrette that truly elevates this salad to culinary heights. Made with bacon fat, apple cider vinegar, Dijon mustard, and a hint of honey, this dressing is a symphony of flavors that coats each leaf of spinach in a velvety embrace. The warmth of the dressing enhances the flavors of the salad, creating a delightful contrast to the cool, crisp greens.

This recipe also offers variations to suit different preferences. For those who prefer a vegetarian option, the bacon can be omitted and replaced with roasted chickpeas or tofu, adding a plant-based protein source. For a tangy twist, crumbled goat cheese or blue cheese can be sprinkled on top, adding a creamy richness that complements the other flavors.

Whether you're a spinach salad aficionado or looking to explore new culinary horizons, this recipe is sure to satisfy. With its vibrant colors, delightful textures, and harmonious flavors, spinach salad with warm bacon vinaigrette is a dish that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

Steps:

  • In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE



Spinach and Strawberry Salad with Warm Bacon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
1 tablespoon sliced almonds
4 slices bacon, chopped
1 teaspoon whole-grain mustard
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Put the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
  • Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE



Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette image

Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette that coats the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
  • Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
  • About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 458 g

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

WILTED SPINACH SALAD AND BACON VINAIGRETTE



Wilted Spinach Salad and Bacon Vinaigrette image

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Provided by savvyminx

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
  • Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
  • Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
  • Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH WARM BACON VINAIGRETTE



Spinach Salad with Warm Bacon Vinaigrette image

Spinach Salad with Warm Honey Mustard Vinaigrette is a tasty complete meal with crispy bacon, sweet red onion, earthy mushrooms and hard-boiled eggs all drizzled with a lightly sweetened warm vinaigrette. It is the perfect Spring or Summer lunch or light dinner.

Provided by Beth Pierce

Categories     Lettuce Salads

Time 25m

Number Of Ingredients 14

4 slices bacon
2 clove garlic finely minced
1/4 c cider vinegar
2 Tbsp dijon mustard
1/4 c honey
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
1/3 c olive oil
10 c baby spinach
3 hard boiled eggs peeled and sliced
1/4 c thinly sliced red onions
1 c grape tomatoes sliced
2/3 thinly sliced buttons mushrooms (2-3 large)
1 c herb butter croutons

Steps:

  • 1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and place in oven. Bake for 7-8 minutes and flip. Bake for 5-6 additional minutes or until golden brown. Move bacon to paper towels. Pour 1-1 1/2 tablespoons of bacon grease into small saucepan over low heat. Add garlic and cook for 60 seconds. Whisk in cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in olive oil. Cover and turn off heat.
  • 2. Coarsely chop bacon. In large bowl add baby spinach, eggs, red onions, tomatoes mushrooms, croutons and chopped bacon. Drizzle salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

Tips:

  • For the best flavor, use fresh, young spinach leaves. Avoid wilted or bruised leaves.
  • To make the bacon vinaigrette, use good quality bacon. Thick-cut bacon will give the vinaigrette a more robust flavor.
  • When cooking the bacon, do not overcrowd the pan. This will prevent the bacon from cooking evenly.
  • Cook the bacon until it is crispy, but not burnt. Burnt bacon will give the vinaigrette a bitter flavor.
  • Allow the bacon vinaigrette to cool slightly before tossing it with the spinach salad. This will prevent the salad from wilting.
  • Add the crumbled bacon to the salad just before serving. This will help to keep the bacon crispy.

Conclusion:

Spinach salad with warm bacon vinaigrette is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own liking. Whether you like your salad with a lot of bacon or just a little, this recipe is sure to please. So next time you are looking for a quick and easy salad to make, give this recipe a try.

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