Wilted Spinach Salad, with Bacon Dressing

My friend Jessica made this for me one night for dinner.  I was floored by how delicious it was.  You should make it.  You will love it too.


Wilted Spinach Salad, with Bacon Dressing

Salad Ingredients

  • 3 whole eggs
  • 7 slices of Thick Cut, Peppered Bacon (reserve grease)
  • 1 small Red Onion – sliced thinly
  • 1 package of White Button Mushrooms
  • 8 ounces of Baby Spinach, (washed, dried and stems removed)

Dressing Ingredients

  • 3 TBSP of Reserved Bacon Grease
  • 2 TBSP Red Wine Vinegar
  • 2 tsp Sugar
  • ½ tsp Dijon Mustard
  • 1 dash of Salt

Cooking Instructions

 Cook Eggs:

  1. Cover with water, and bring to a boil.
  2. Turn off the heat and allow them to sit in the water for 20 minutes.
  3. Drain off water, and add ice on top of Eggs.

Preparing Salad Ingredients:

  1. Fry the bacon until crispy and chewy.  Remove from pan and place on a paper towel to drain off.
  2. Remove 3 TBSP of grease and set aside for making the dressing.
  3. Add 2 additional TBSP of grease to a separate skillet over medium heat.
  4. Slice Red Onions very thinly, and then add to skillet.  Cook slowly until they are caramelized and brown.  Remove from pan and set aside.
  5. Chop bacon into bite sized pieces.
  6. Peel and slice eggs

 Bacon Dressing:

  1. Add the reserved 3 TBSP of bacon grease, vinegar, sugar, salt and Dijon mustard to a small saucepan or skillet over medium heat.
  2. Wisk mixture together and heat thoroughly.

 Combining Salad:

  1. Add Spinach to large bowl.
  2. Add onions, mushrooms and bacon on top.
  3. Pour hot dressing over the top, and toss to combine.
  4. Arrange the sliced eggs over the top, and serve.


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