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Spinach Salad with Hot Bacon Dressing

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.
Spinach Salad with Hot Bacon Dressing Recipe photo by Taste of Home

Ingredients

  • 2 cups fresh baby spinach, torn
  • 2 hard-boiled large eggs, sliced
  • 4 cherry tomatoes, halved
  • 3 medium fresh mushrooms, sliced
  • 1/4 cup salad croutons
  • 6 pitted ripe olives, halved
  • 3 slices red onion, halved
  • DRESSING:
  • 4 bacon strips, diced
  • 1 tablespoon chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons ketchup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce

Directions

  1. Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top.
  2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
  3. Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

Nutrition Facts

1-1/3 cups: 367 calories, 21g fat (6g saturated fat), 238mg cholesterol, 1178mg sodium, 29g carbohydrate (21g sugars, 2g fiber), 17g protein.

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