Baby spinach salad with warm bacon dressing

January 10, 2019

Baby spinach salad with warm bacon dressing

This salad combines bacon with mixed green and a sweet tangly flavored warm bacon vinaigrette dressing which is wonderful for someone like me who don’t like to eat cold salad in winter.

Ingredients for 2 servings

100g mixed green or baby spinach, pre-washed

2 slices bacon, cut into small pieces

¼ cup finely chopped shallots

1-1/4 tablespoons white wine or cider vinegar

¾ tablespoons honey

½ teaspoon Dijon mustard

salt & black pepper


4 pieces white button mushrooms, thinly sliced

2 soft boiled eggs, thinly sliced or cut into wedges



Place the bacon in a frying pan over medium heat until cooked. Transfer to a bowl and cut into small pieces.

Add the shallots to the same frying and cook until softened. Add to the bowl with the bacon. (Optional: add the mushrooms and slightly cook through)

Whisk together the vinegar, honey, mustard, salt & pepper in a bowl. Add the bacon and shallots to the dressing. Then add the greens (and mushrooms) and toss to coat evenly.

Divide the salad into 2 bowls, (optional: evenly divide the eggs) and serve immediately.

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