Fresh Spinach Salad with Sweet Bacon Vinaigrette
This vibrant spinach salad is a delightful medley of fresh ingredients, topped with a rich and sweet honey bacon dressing that elevates it to a crowd-favorite dish. Packed with the earthy flavors of spinach, the savory crunch of bacon, and the tang of fresh vegetables, this salad not only sparks joy at any gathering but also leaves your guests asking for seconds. The unique blend of honey and vinegar in the dressing balances perfectly with the crispy bacon, making it a standout side dish or a light main course. An excellent choice for potlucks, family dinners, or weekend brunches, this salad is simple yet impressive.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Fresh spinach
8 cups (torn)
Fresh mushrooms
1 cup (sliced)
Green onion
1/4 cup (sliced)
Tomato
1 medium (seeded and chopped)
Hard-boiled egg
1 (chopped)
Parmesan cheese
1/2 cup (shredded on large holes of grater)
Bacon
7 slices (cooked and crumbled)
Honey
1/2 cup (none)
Vinegar
1/2 cup (none)
Vegetable oil
1/3 cup (none)
Yellow mustard or spicy brown mustard
1 teaspoon (none)
Lemon juice
1 teaspoon (none)
Instructions
1
In a large mixing bowl, combine the torn spinach leaves, sliced mushrooms, green onions, chopped tomato, chopped hard-boiled egg, and half of the shredded Parmesan cheese.
2
In a separate small bowl, whisk together the honey, vinegar, vegetable oil, mustard, lemon juice, and the remaining crumbled bacon strips until well combined to create the dressing.
3
Drizzle the dressing over the salad mixture in the large bowl, and gently toss to ensure all the ingredients are well coated.
4
Top the salad with the remaining shredded Parmesan cheese and serve immediately for a fresh taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fresh Spinach Salad with Sweet Bacon Vinaigrette?
It is a vibrant salad featuring fresh spinach, mushrooms, tomatoes, and hard-boiled eggs, all tossed in a homemade sweet and savory honey bacon dressing.
How do I prepare the spinach for this salad?
You should use 8 cups of fresh spinach, wash it thoroughly, and tear the leaves into manageable, bite-sized pieces.
Can I make the dressing in advance?
Yes, you can whisk together the honey, vinegar, oil, mustard, lemon juice, and bacon ahead of time and store it in the refrigerator.
How long can I store leftovers?
Once the salad is tossed with dressing, it should be served immediately. If stored, the spinach will wilt quickly.
What type of vinegar is best for the vinaigrette?
White vinegar or apple cider vinegar works best to balance the sweetness of the honey and the saltiness of the bacon.
Can I use a honey substitute?
Yes, you can use maple syrup or agave nectar as a substitute, though the flavor profile will change slightly.
Is this salad vegetarian?
As written, it contains bacon. You can make it vegetarian by omitting the bacon and using a smoky salt or smoked paprika for flavor.
What kind of mushrooms should I use?
Fresh white button mushrooms or cremini mushrooms are ideal; ensure they are sliced thinly.
How do I prevent the salad from becoming soggy?
The key is to wait until just before serving to drizzle and toss the salad with the dressing.
Can I add other proteins to this salad?
Absolutely. Grilled chicken, shrimp, or even chickpeas would make excellent additions for a more filling meal.
What type of mustard should I use?
The recipe suggests yellow mustard for a classic tang or spicy brown mustard for more depth.
Is there a substitute for Parmesan cheese?
Crumbled feta, goat cheese, or shredded Swiss cheese can be used as alternatives to Parmesan.
How do I cook the bacon for this recipe?
Cook the bacon until it is very crispy, then drain the grease on paper towels before crumbling it.
Can I use frozen spinach?
No, this recipe requires fresh spinach leaves to achieve the correct texture and flavor.
How many people does this recipe serve?
Based on 8 cups of spinach, this recipe typically serves 4 to 6 people as a side dish.
Can I use olive oil instead of vegetable oil?
Yes, a light olive oil works very well in this dressing.
How do I seed the tomato?
Cut the tomato in half and use a small spoon to scoop out the watery seeds and pulp before chopping the flesh.
Is this salad gluten-free?
Most ingredients are naturally gluten-free, but you should verify that your mustard and bacon are certified gluten-free.
Can I add nuts to this salad?
Yes, toasted walnuts, pecans, or slivered almonds add a wonderful crunch to this salad.
What is the best way to shred the Parmesan?
Shred the cheese using the large holes of a box grater for substantial flakes that hold up against the dressing.
Can I use red onion instead of green onion?
Yes, but red onion has a sharper bite; consider soaking slices in cold water first to mellow the flavor.
Is the dressing served warm?
This recipe intends for the dressing to be whisked and served at room temperature or chilled, rather than heated.
Can I add fruit to this salad?
Dried cranberries or sliced strawberries would pair perfectly with the sweet honey bacon dressing.
What makes the vinaigrette 'sweet'?
The sweetness comes from the half-cup of honey, which is balanced by the acidity of the vinegar and lemon juice.
Do I have to use hard-boiled eggs?
The eggs add creaminess and protein, but the salad is still delicious without them if you have an allergy or preference.
Can I use bottled lemon juice?
Fresh lemon juice provides the best brightness, but bottled juice can be used in a 1:1 ratio if needed.
Is this a good dish for potlucks?
Yes, it is a crowd favorite, but bring the dressing in a separate container and toss it right before serving.
How do I make the dressing thicker?
You can add a bit more mustard or whisk the oil in very slowly to help emulsify the dressing.
Can I use baby spinach?
Yes, baby spinach is an excellent choice and often requires no tearing as the leaves are already small.
What should I serve this salad with?
It pairs beautifully with grilled steaks, roasted chicken, or even as a light lunch on its own.