Hot Bacon Spinach Salad Recipe

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

Read Reviews
4 1 1
Publisher Photo
When I got married, my husband said he hated spinach! I prepared this salad and dressing for him and he now requests it all the time!—Lisa Spiegel Westbrook, Georgetown, Delaware
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, trimmed and torn
  • 1-1/2 cups sliced fresh mushrooms
  • 1/3 cup chopped green onions
  • 2 medium tomatoes, cut into wedges
  • HOT BACON DRESSING:
  • 8 bacon strips, diced
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 2 eggs, beaten

Directions

In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat.
Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately. Yield: 6-8 servings.
Originally published as Hot Bacon Spinach Salad in Taste of Home

  • 1 package (10 ounces) fresh spinach, trimmed and torn
  • 1-1/2 cups sliced fresh mushrooms
  • 1/3 cup chopped green onions
  • 2 medium tomatoes, cut into wedges
  • HOT BACON DRESSING:
  • 8 bacon strips, diced
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 2 eggs, beaten
  1. In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat.
  3. Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately. Yield: 6-8 servings.
Originally published as Hot Bacon Spinach Salad in Taste of Home

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justmbeth User ID: 1196484 263181
Reviewed Mar. 7, 2017

"Delicious! I found the dressing a bit temperamental to make as the eggs started curdling, even though I tempered them as directed. I only made a 1/2 recipe so that may have been the factor, may have needed to add more than 1 1/2 tbsp. of the dressing to the egg."

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