As the weather gets warmer I love to introduce more salads into my meals. This spinach salad with warm bacon dressing is actually a salad that I fell in love with years ago when I first tasted it at a local restaurant. Of course, the dressing was that restaurant’s house dressing and it was so tasty that it really stuck in my mind. Luckily, one of my friends had made a similar recipe and was willing to share it with me.
I have tried this recipe with three different types of vinegar….apple cider, balsamic and red wine. You can substitute any of them, but it will change the taste. I ultimately decided that I liked the organic red wine vinegar that I used the best…the other two were just a little too strong for this dressing and overpowered the bacon a bit (and we can’t have that now, can we?)
This recipe is both gluten free and grain free….as long as you make sure you use a gluten and grain free vinegar (yep….vinegar can have one or the other!)
Spinach Salad with Warm Bacon Dressing
- 2 cups spinach
- 2 hard boiled eggs sliced
- 6 sliced bacon
- 1/4 sweet onion sliced
- 1 tsp sucanat, coconut sugar or Swerve
- 3 tbsp red wine vinegar
- 1/2 tsp brown or Dijon mustard
- 1 clove garlic finely chopped
- salt and pepper to taste
Wash the spinach thoroughly and pat dry.
Cook the bacon until it's really crispy and set aside.
In a small saucepan, add 3-4 tbsp of leftover bacon grease, Sucanat, mustard, garlic and red wine vinegar.
Heat bacon grease mixture over low heat, stirring occasionally, until Sucanat has dissolved.
Crumble the bacon and add it to the dressing mixture.
Place spinach in salad bowls or plates.
Top with sliced egg and onion.
Spoon on warm bacon dressing mixture.
Sprinkle with salt and pepper to taste.