After Easter this year, I am making a big ol’ spinach salad complete with sliced mushrooms, red onions, chopped bacon and some sliced boiled eggs. Why you ask? Well, I love deviled eggs. But there are just so many of those we can really eat, right? And after a while, I start to feel the same about egg salad. So this year, I am going all out and doing something completely different with all those leftover hard-boiled Easter eggs. Now stick with me here because this is where this spinach salad idea goes from ho-hum to hey-hey! Wait for it… I am going to toss it all in a hot bacon dressing.
Maybe we should just let that sink in for a minute…
Hot. Bacon. Salad. Dressing.
I tease you not, my friends. This tangy delight, served warm over those bright, crispy spinach greens is no ordinary salad dressing or bacon concoction. It is something altogether different but still wonderful in that special bacon-ey way we’ve all come to love. Where are my low carb or Keto friends??
So grab those leftover Easter eggs you’ve been giving the evil eye for days now… and some spinach and bacon and do something unexpected.
Hot Bacon Dressing for Spinach Salad
What You’ll Need
- 5-7 slices bacon
- 1 1/2 Tbsp shallots, finely chopped (or 1 Tbsp finely chopped green onion and 1/2 Tbsp minced garlic)
- 1/2 C red wine vinegar
- 2-3 Tbsp honey mustard
- 8 cups fresh spinach, washed and stems removed
- 8 oz (about 2 1/2 cups) white button mushrooms, thinly sliced
- 3-4 hard boiled eggs
- 1/2 red onion, thinly sliced
- salt and pepper to taste
Let’s Get Started
Cook bacon in a skillet over medium heat until slightly crisp. I use thick sliced bacon for everything because I want to get just as much bacon in every bite that I can.
When the bacon is cooked, roughly chop it and set it aside for now.
Pour off all but 2 Tbsp of bacon grease from the skillet. (I usually dip out 2 Tbsp, then pour off the rest. It is easier for me to manage the dipping than the funneled pouring.)
Heat the 2 Tbsp of bacon fat over medium-high heat in the same skillet that you fried the bacon in. You want to take advantage of all that good bacon-ey stuff on the bottom of the pan called renderings, or meat drippings. (Yes, meat drippings. Bad name. But so darn tasty important.)
Add the shallots. (Or green onions and garlic- A shallot is a small, usually 2 clove, bulb that is something like a cross between a sweet onion and garlic. So if you can’t find shallots, a mixture of green onions or even Vidalias and garlic is a do-able substitute.) Cook for 2 minutes, stirring occasionally.
Whisk in the vinegar. It will steam quite a bit, and all that yummy stuff on the bottom of the skillet will start to loosen up. Scrape the brown bits from the bottom of the skillet.
Whisk in the desired amount of honey mustard. Make sure that you are using a good honey mustard. The first time I made this, I used some random mustard off the shelf next to the hot dog mustard. It was worse than not good. I don’t know what I was thinking. Reba McEntire’s “Fancy” was being piped in over the grocery store’s sound system. I got carried away. Don’t judge. The chorus is catchy.
Lastly, salt and pepper to taste. Bring to a simmer, then remove from heat.
In a large salad bowl, toss together the spinach, mushrooms, bacon, onion, and sliced egg.
Here is a little mushroom tip: When you buy mushrooms, make sure you choose mushrooms that have tight gills, not gills that are large, open, or pulled away from the stem. This will ensure that your mushrooms stay fresh longer.
Pour the dressing over the salad and toss to combine. Serve warm.
Sorry that pic is so crooked. It’s hard to shovel bacon in your mouth and take photographs at the same time. But isn’t hot bacon salad dressing divine? It’s downright egg-cellent in my book … Sorry, I just couldn’t help it!
***Pin this Hot Bacon Dressing recipe here!***
Want your own bacon press to help you cook great bacon? Check out this affiliate link by clicking the pic below! The round shape is perfect for a skillet.Need more southern inspiration? Check out these ASD favorites!
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