Warm Spinach Salad with Bacon-Mushroom Vinaigrette

  • Prep Time: 30 minutes
  • Total Time: 30 minutes


A warm spinach salad with bacon-mushroom vinaigrette.


  • 2 eggs
  • 46 slices thick cut bacon (depending on how much you want. Duh, go with 6)
  • 8 cups fresh spinach
  • 1/4 cup dripping from bacon (aka bacon fat!!)
  • 1 clove garlic, minced
  • 1/2 lb mushrooms, sliced thin
  • 1 small red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon ground black pepper


  1. To soft boil eggs, bring a small pot of water to a boil. Drop eggs in carefully and boil for 8 minutes. Remove from water and run under cold water to stop cooking. Set aside while you prepare salad.
  2. Divide spinach into two bowls and set aside.
  3. Cook bacon over medium heat in a large sauté pan until desired crispiness. Don’t drain the fat but remove bacon to drain on a paper towel.
  4. Add garlic, mushrooms and onions to pan with bacon grease and turn heat to just under medium-high. Cook 3-5 minutes until onions soften and mushrooms start to brown. Add apple cider vinegar, honey, mustard and pepper. Stir and cook 1 minute more.
  5. Divide bacon between the two bowls of spinach, add a soft boiled egg (halved) to each bowl and divide onion/mushroom mixture between the two bowls. Serve and enjoy!


  • Serving Size: 2 main salads