Make-ahead instructions:

To make ahead or to prep for the week, cook the bacon and make the bacon vinaigrette and store separately in airtight containers until ready to assemble the salad and serve. A vinaigrette can typically last in the refrigerator for up to 2 weeks if stored in an airtight container.

You could swap spinach out for kale, mixed greens or escarole. You could also add other ingredients like blue cheese, walnuts, cranberries and more.

Spinach Salad with Warm Bacon Dressing

Description

You need this Spinach Salad with Warm Bacon Dressing in your life. Because… Warm Bacon Dressing! You shouldn’t need more reason than that. The salad is made with spinach, radishes and scallions tossed with a dressing made in the bacon skillet, with cider vinegar, Dijon mustard, pure maple syrup and just a little bacon fat.

Ingredients

Units Scale

8 cups spinach, torn into bite sized pieces if large, cleaned and spun dry
6 to 8 scallions, cleaned and chopped
6 slices raw bacon, chopped
3 tablespoons cider vinegar
2 teaspoons coarse Dijon mustard
2 teaspoons pure maple syrup
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
5 radishes, thinly sliced

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Instructions

Place spinach and scallions in a large mixing bowl.
Cook bacon in a large cast-iron skillet, over medium heat, stirring often, until browned and crispy, 5 to 6 minutes. Remove bacon to a towel lined plate with a slotted spoon. Pour off fat from the skillet and reserve. Return the skillet to medium-high heat and add vinegar. Stir and scrape up any browned bits off the bottom of the skillet. Add mustard, maple ,salt and pepper and remove from the heat. Whisk in 1 tablespoon of the bacon fat. Whisk in olive oil.
Pour the hot dressing over the spinach and scallions, scraping out all of it with a heat proof spatula. Toss salad. Add radish slices and the cooked bacon and toss again. Divide among 4 plates and serve.

Notes

Storing Instructions: To store this spinach salad, place it in an airtight container or a resealable plastic bag. The salad should be stored in the refrigerator and consumed within 1 day for optimal freshness since it’s pre-dressed.

Alternatively, if you decide to serve the dressing on the side, place the salad in an airtight container with a paper towel to absorb any excess moisture and keep it crisp. The salad will then last for 2 to 3 days. Store dressing in a separate sealable container.

Prep Time: 15 minutes
Category: Salad
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 274
Sugar: 3 g
Sodium: 1326 mg
Fat: 19 g
Saturated Fat: 2 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 17 g