This delicious Pioneer Woman Spinach Salad with Warm Bacon Dressing is a quick and easy meal that’s perfect for any day. With crispy bacon, creamy eggs, and caramelized mushrooms, it’s a flavorful and nutritious dish. Feel free to swap ingredients based on what you have at home for a flexible, satisfying meal!
Ingredients Needed
- 3 eggs
- 7 slices thick-cut peppered bacon (about 7 oz / 200 g)
- 1 small red onion
- 1 (8 oz / 225 g) package white button mushrooms
- 8 oz / 225 g baby spinach, washed, dried, and stems removed
- 3 tbsp / 45 ml red wine vinegar
- 2 tsp / 10 g sugar
- 1/2 tsp Dijon mustard
- 1 dash salt
How To Make Spinach Salad With Warm Bacon Dressing
- Cook the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain the water and add ice on top of the eggs to cool.
- Cook the bacon: Fry the bacon until crispy yet chewy. Remove from the pan and place on paper towels. Set aside 3 tbsp / 45 ml of bacon grease in a small bowl and heat 2 tbsp / 30 ml of it in a separate skillet over medium heat.
- Caramelize the onions: Thinly slice the red onion and add it to the skillet with the bacon grease. Cook slowly over medium heat until the onions are caramelized and soft. Remove from the pan and set aside.
- Caramelize the mushrooms: Slice the mushrooms and add them to the same skillet. Cook slowly until they are browned and caramelized. Remove and set aside.
- Prepare the bacon and eggs: Chop the cooked bacon into pieces and peel and slice the eggs.
- Make the warm bacon dressing: In a small saucepan, combine the reserved 3 tbsp / 45 ml of bacon grease, red wine vinegar, sugar, Dijon mustard, and a dash of salt. Whisk together and heat on medium-low until warmed through.
- Assemble the salad: Add the spinach to a large bowl. Top with the caramelized onions, mushrooms, and chopped bacon. Pour the hot bacon dressing over the salad and toss to combine. Arrange the sliced eggs on top and serve immediately.
Recipe Tips
- Use thick-cut bacon: Thick-cut bacon holds up better during cooking and adds more flavor to your salad. It’s perfect for crispy bits without being too greasy.
- Caramelize the onions slowly: Take your time to caramelize the onions over medium heat. This step brings out their natural sweetness, adding depth to the dish.
- Don’t skip the ice bath for eggs: After boiling the eggs, cool them quickly in an ice bath to stop the cooking process. This ensures perfectly hard-boiled eggs without a green ring.
- Serve immediately after dressing: The warm bacon dressing wilts the spinach slightly, which adds flavor. Serve the salad right after tossing to enjoy the fresh, crisp texture.
- Customize the ingredients: Feel free to swap mushrooms for other veggies like sautéed bell peppers or zucchini, and adjust the bacon to your liking for a unique twist.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover spinach salad with warm bacon dressing in an airtight container in the fridge for up to 2 days. The spinach may wilt but the taste will stay fine.
- Reheating: Reheat leftover spinach salad with warm bacon dressing in a saucepan over low heat for about 2-3 minutes and pour it over the salad just before serving. Avoid reheating the spinach and eggs.
Nutrition Facts
- Calories: 280
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 196mg
- Sodium: 373mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 2g
More Pioneer Woman Recipes:
Pioneer Woman Spinach Salad With Warm Bacon Dressing
Description
This delicious Pioneer Woman Spinach Salad with Warm Bacon Dressing is a quick and easy meal that’s perfect for any day. With crispy bacon, creamy eggs, and caramelized mushrooms, it’s a flavorful and nutritious dish. Feel free to swap ingredients based on what you have at home for a flexible, satisfying meal!
Ingredients
Instructions
- Cook the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain the water and add ice on top of the eggs to cool.
- Cook the bacon: Fry the bacon until crispy yet chewy. Remove from the pan and place on paper towels. Set aside 3 tbsp / 45 ml of bacon grease in a small bowl and heat 2 tbsp / 30 ml of it in a separate skillet over medium heat.
- Caramelize the onions: Thinly slice the red onion and add it to the skillet with the bacon grease. Cook slowly over medium heat until the onions are caramelized and soft. Remove from the pan and set aside.
- Caramelize the mushrooms: Slice the mushrooms and add them to the same skillet. Cook slowly until they are browned and caramelized. Remove and set aside.
- Prepare the bacon and eggs: Chop the cooked bacon into pieces and peel and slice the eggs.
- Make the warm bacon dressing: In a small saucepan, combine the reserved 3 tbsp / 45 ml of bacon grease, red wine vinegar, sugar, Dijon mustard, and a dash of salt. Whisk together and heat on medium-low until warmed through.
- Assemble the salad: Add the spinach to a large bowl. Top with the caramelized onions, mushrooms, and chopped bacon. Pour the hot bacon dressing over the salad and toss to combine. Arrange the sliced eggs on top and serve immediately.
Notes
- Use thick-cut bacon: Thick-cut bacon holds up better during cooking and adds more flavor to your salad. It’s perfect for crispy bits without being too greasy.
- Caramelize the onions slowly: Take your time to caramelize the onions over medium heat. This step brings out their natural sweetness, adding depth to the dish.
- Don’t skip the ice bath for eggs: After boiling the eggs, cool them quickly in an ice bath to stop the cooking process. This ensures perfectly hard-boiled eggs without a green ring.
- Serve immediately after dressing: The warm bacon dressing wilts the spinach slightly, which adds flavor. Serve the salad right after tossing to enjoy the fresh, crisp texture.
- Customize the ingredients: Feel free to swap mushrooms for other veggies like sautéed bell peppers or zucchini, and adjust the bacon to your liking for a unique twist.
Pioneer Woman Spinach Salad With Warm Bacon Dressing