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Bacon Spinach Salad

Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. —Gretchen Kuipers, Platte, South Dakota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6-8 servings


  • 6 bacon strips, chopped
  • 6 cups torn spinach leaves
  • 1/2 small head iceberg lettuce, torn
  • 6 green onions, thinly sliced
  • 1/2 cup canola oil
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard


  • In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

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  • Kelli
    Dec 31, 2019

    This has become a family favorite at holidays - a tasty, lighter addition to a rich meal. I create a topping of crumbled feta, toasted pecans, and dried cranberries that really compliments the bacon and dressing.

  • gunslinger
    May 20, 2016

    I made this tasty salad with lettuce, green onions and spinach from my garden. I also added sliced boiled eggs to mine. The salad and dressing were light and delicious! Perfect for a spring day!