Fresh Spinach Salad with Hot Bacon Vinaigrette

Summer 2009 Recipe

Contributed by Edible Communities

A good old-fashioned warm spinach salad provides comforting fare with very little effort. We’ve all become accustomed to eating salads composed of delicate baby salad leaves, and this salad leaves those in the dust. There’s something very satisfying about biting into mature spinach leaves that have been slightly warmed by a fairly zesty vinaigrette. This salad offers us one of those little trips back in time that makes us feel real good. And there’s nothing wrong with that!

Makes 4 servings




  • 8 cups (about ½ pound) trimmed fresh spinach leaves (not baby spinach)
  • 2 hard-boiled eggs, sliced or chopped
  • ¼ pound cremini or button mushrooms, sliced
  • 4 strips cooked bacon 


  • ½ cup balsamic or sherry vinegar
  • 2 tablespoons prepared yellow mustard
  • 3 tablespoons white wine or water
  • 3 strips raw bacon, thinly sliced
  • 1/2 small onion, finely chopped
  • 1 teaspoon granulated sugar, optional, plus more if needed 

1. Prepare the salad: Place the spinach into a large salad bowl. Prepare the other salad ingredients and set aside.



2. Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard and wine; set aside. In a small saucepan, cook the sliced bacon over medium heat until golden brown. Add the onion and cook, stirring occasionally until beginning to soften, about 2 minutes. Stir in the sugar. Add the vinegar mixture, reduce the heat, and simmer for 3 minutes. Taste and adjust seasoning as needed.



3. Pour the hot vinaigrette over the spinach and toss to coat. Garnish with the sliced egg, mushrooms and bacon slices. Serve immediately.

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