Warm Spinach Salad Recipe

Indulge in a culinary masterpiece with our Spinach Salad featuring the perfect blend of crispy thick-cut bacon, tender mushrooms, and soft-boiled eggs, all drizzled with a delightful warm bacon vinaigrette. Elevate your dining experience by pairing it seamlessly with a succulent rotisserie chicken or pan-seared salmon.

This versatile salad also complements the rich flavors of a comforting potato leek soup. Optimize your time with convenient shortcuts – choose pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs. Complete the feast with a freshly baked baguette, and voila, dinner is not just served, but savored!

• Servings: 4
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes

Also check, The Chicken Pesto Pasta Salad is a refreshing pasta salad that complements warm spinach.

Ingredients

• 8 slices of bacon, sliced into tantalizing ½-inch pieces
• A dash of shallot sophistication, finely chopped (from 1 to 2 shallots)
• 2½ tablespoons of cider vinegar magic
• 1½ tablespoons of honey sweetness
• 1½ teaspoons of Dijon mustard zing
• A generous heap of salt excitement
• A sprinkle of freshly ground black pepper surprises
• 6 oz (approximately 8 cups) of baby spinach delight
• 8 oz of white button or baby bella mushrooms, thinly sliced (about 2 cups)
• 3 hard or soft-boiled eggs, sliced or artfully cut into wedges

Nutrition

Instructions

1. Let the bacon pirouette in a sizzling medium nonstick skillet, twirling over medium heat until it achieves a crispy crescendo, 8 to 10 minutes.
2. While the bacon takes center stage, choreograph the dressing: in a grand bowl, waltz together the vinegar, honey, mustard, salt, and pepper. Let this flavorful symphony rest for a moment.
3. With the finesse of a skilled dancer, use a slotted spoon to gracefully transfer the cooked bacon to a plate lined with paper towels.
4. Pour the bacon fat into a heatproof bowl, then make a dramatic return of 4 tablespoons of the bacon fat to the skillet. (Feel free to bow out the remaining bacon fat or keep it backstage for future culinary performances.) Add the shallots to the skillet, orchestrating a gentle, low-heat dance, stirring until softened, 1 to 2 minutes. Avoid any browning – this is a delicate pas de deux.
5. Merge the bacon fat and shallots from the skillet into the vinegar mixture, whisking to create a harmonious blend. Add the spinach and mushrooms, engaging in a graceful toss to ensure an even coating. Taste and, like a conductor refining a musical score, adjust the seasoning with salt and pepper if necessary.
6. Finally, present the salad on 4 plates or bowls, each receiving its portion of egg and cooked bacon, and serve promptly to an eager audience. The curtain rises on a culinary masterpiece!