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+ servings

Warm Spinach Salad

This warm spinach salad is tossed in a tangy bacon dressing and topped with hard boiled egg, thinly sliced red onions and mushrooms. Adapted from Alton Brown.
Prep Time30 mins
Cook Time5 mins
Course: Salad, Side Dish
Cuisine: Amercian
Keyword: Spinach salad
Servings: 4 people
Calories: 305kcal
Author: Cynthia


  • 8 ounces baby spinach washed and dried
  • 2 eggs hard boiled, sliced
  • 8 ounces bacon thick-sliced
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 ounces mushrooms sliced
  • 1 small red onion very thinly sliced


  • Fry the bacon and drain on a paper towel, reserving 3 Tablespoons of the fat. Dice the bacon and set aside.
  • Heat the fat in a saucepan low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with kosher salt and black pepper.
  • Add the mushrooms and the onion to the spinach and toss.
  • Add the warm dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.


Serving: 1g | Calories: 305kcal | Carbohydrates: 8g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 469mg | Potassium: 595mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5458IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg