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Spinach Salad with Hot Bacon Dressing Recipe

Spinach Salad with Hot Bacon Dressing Recipe photo by Taste of Home

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After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.

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Spinach Salad with Hot Bacon Dressing Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 cups fresh baby spinach, torn
2 hard-cooked eggs, sliced
4 cherry tomatoes, halved
3 medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
DRESSING:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce

Directions

Divide spinach between two plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered for 1-2 minutes or until thickened. Sprinkle bacon over salads; drizzle with dressing. Yield: 2 servings.

Nutritional Facts 1-1/3 cups salad with 4-1/2 teaspoons dressing equals 367 calories, 21 g fat (6 g saturated fat), 238 mg cholesterol, 1,178 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Spinach Salad with Hot Bacon Dressing in Reminisce Extra September 2009, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spinach Salad with Hot Bacon Dressing

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Reviewed on Oct. 05, 2012 by kerom

This recipe is awesome! The ingredients are things you have in your pantry and the recipe is quick to make. You can add or subtract anything, and we did add the chicken and it was tasty! We also added a little less sugar, I would start with less and add to taste. Next time, I will double the dressing recipe. It stored well and tasted great when we reheated it and ate it with salads and some meats.

Reviewed on Dec. 05, 2010 by Kitty9lives

My husband and I both really enjoyed this salad! I will make a couple of adjustments next time; only 1 Tbls sugar, but 2 Tbls red wine vinegar. I think it could be a complete meal with an addition of grilled chicken. It definitely goes in the keeper file.