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Spinach Salad with Hot Bacon Dressing

 Spinach Salad with Hot Bacon Dressing
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.
2 ServingsPrep/Total Time: 25 min.


  • 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
  • 4 bacon strips, diced
  • 1 tablespoon chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons ketchup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce


  • 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

2 of 2

Spinach Salad with Hot Bacon Dressing (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.