I was never a fan of spinach growing up. Most kids weren’t. Honestly, I was never really a fan of salads and I am still not – with a couple of exceptions. I never knew how good spinach was until I tried it with this hot bacon dressing. My mom used to make a salad she called “wilted lettuce.” We only had it in the summertime when we would pick the fresh lettuce from the garden. It was essentially the same dressing I use in this spinach salad.
This salad is a meal for us. I am generous with the bacon and the eggs to make sure there is plenty of protein and healthy fat to fill us up. I usually add some extra bacon fat or avocado oil to the rendered bacon in the pan to make a larger batch.
You can add some other toppings as you like. I love it with some crumbled feta and sliced red onion. I have also recently started adding some sliced cooked beets although this does add some carbohydrates.
Spinach Salad with Hot Bacon Dressing
Ingredients
- 5 oz Baby spinach
- 6-8 slices Bacon
- 3 tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- 2 tbsp Olive oil Extra virgin
- 4 Hard-boiled eggs Sliced
Instructions
- Dice bacon and cook in medium frying pan until crisp. Remove bacon from pan and set aside. Add the olive (or avocado) oil to the bacon grease in the frying pan. Carefully add the balsamic vinegar and the mustard and stir. Heat the mixture through and pour over the spinach in a large bowl. Add the bacon and the sliced eggs. Mix and serve.
