Spinach Salad with Warm Bacon Mustard Dressing Recipe

Spinach: Fresh and washed, this leafy green is the base of the salad.

Bacon: Adds a crispy, savory element to the salad.

Red onion: Provides a sharp, tangy flavor and a bit of crunch.

Mushrooms: Adds an earthy flavor and texture.

Bacon drippings: Used to make the warm dressing, adding a rich, smoky flavor.

Red wine vinegar: Adds acidity and tang to the dressing.

Dijon mustard: Brings a sharp, tangy flavor to the dressing.

Sugar: Balances the acidity of the vinegar and mustard.

Black pepper: Adds a bit of heat and depth to the dressing.

When cooking bacon, start with a cold skillet and gradually increase the heat. This method allows the fat to render out slowly, resulting in crispier bacon and more bacon drippings for your dressing.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative for a hearty salad.

• chopped bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the dressing well.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini provides a similar texture and can absorb the warm dressing nicely.

• bacon drippings - Substitute with olive oil: Olive oil is a healthier fat that can still carry the flavors of the dressing.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and adds a subtle sweetness.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• sugar - Substitute with honey: Honey adds sweetness and a bit of depth to the dressing.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• To keep your spinach salad fresh, store the spinach and vegetables separately from the bacon and dressing. Place the spinach in an airtight container lined with a paper towel to absorb excess moisture.
• Store the bacon in a separate airtight container in the refrigerator. This will prevent it from becoming soggy and maintain its crispiness.
• Keep the dressing in a small jar or container with a tight-fitting lid. Refrigerate it and give it a good shake before using it again.
• If you plan to make the salad ahead of time, assemble the spinach, red onion, and mushrooms in a large bowl, but do not add the dressing or bacon until just before serving.
• For freezing, it is not recommended to freeze the spinach salad as the spinach and vegetables will become wilted and lose their texture. However, you can freeze the bacon and dressing separately.
• To freeze the bacon, lay the pieces flat on a baking sheet and place them in the freezer. Once frozen, transfer them to a freezer-safe bag or container. This way, you can take out only the amount you need.
• The dressing can be frozen in small portions using an ice cube tray. Once frozen, pop the dressing cubes out and store them in a freezer-safe bag. Thaw in the refrigerator and warm gently before using.
• When ready to serve, reheat the bacon in a skillet or microwave until crispy. Warm the dressing slightly on the stove or in the microwave, then toss with the spinach and vegetables. Sprinkle the bacon on top and enjoy your fresh-tasting spinach salad.

• Gently reheat the bacon drippings in a skillet over low heat until just warmed. This will help revive the dressing without cooking it further.
• In a separate pan, lightly warm the bacon pieces until they regain their crispiness. Be careful not to overcook them.
• Place the spinach in a large bowl and let it come to room temperature. This will prevent it from wilting too much when the warm dressing is added.
• If the mushrooms and red onion have become too soft, consider adding fresh slices to maintain a crunchy texture.
• Pour the reheated dressing over the salad and toss gently to coat the spinach evenly.
• Sprinkle the reheated bacon on top and serve immediately for the best flavor and texture.

• Skillet: A flat-bottomed pan used for cooking the bacon until it becomes crispy.

• Tongs: Useful for turning the bacon in the skillet and for removing it once it's cooked.

• Mixing bowl: Used to whisk together the bacon drippings, red wine vinegar, dijon mustard, sugar, and black pepper to make the dressing.

• Whisk: Essential for combining the dressing ingredients smoothly.

• Large bowl: Needed to combine the spinach, red onion, and mushrooms before adding the dressing.

• Measuring cups: Used to measure out the red wine vinegar and bacon drippings accurately.

• Measuring spoons: Necessary for measuring the dijon mustard, sugar, and black pepper precisely.

• Knife: Required for chopping the bacon and slicing the red onion and mushrooms.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Paper towels: Handy for draining the cooked bacon and for drying the washed spinach if needed.

• Serving utensils: Used to toss the salad and serve it once it's ready.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you only need to reheat it when making the salad.

Use pre-washed spinach: Buy pre-washed spinach to skip the washing and drying steps, saving you valuable time.

Pre-slice vegetables: Slice the red onion and mushrooms ahead of time and store them in airtight containers.

Make the dressing in advance: Prepare the dressing and store it in the fridge. Warm it up just before serving.

Batch cook: Double the recipe and store extra portions for quick assembly on busy days.