Spinach Salad with Warm Bacon Vinaigrette

Beth Pierce


Spinach Salad with Warm Honey Mustard Vinaigrette is a tasty complete meal with crispy bacon, sweet red onion, earthy mushrooms and hard-boiled eggs all drizzled with a lightly sweetened warm vinaigrette. It is the perfect Spring or Summer lunch or light dinner.


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10 Min
15 Min
Stove Top


  • 4
    slices bacon
  • 2 clove
    garlic finely minced
  • 1/4 c
    cider vinegar
  • 2 Tbsp
    dijon mustard
  • 1/4 c
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    fresh cracked black pepper
  • 1/3 c
    olive oil
  • 10 c
    baby spinach
  • 3
    hard boiled eggs peeled and sliced
  • 1/4 c
    thinly sliced red onions
  • 1 c
    grape tomatoes sliced
  • 2/3
    thinly sliced buttons mushrooms (2–3 large)
  • 1 c
    herb butter croutons

How to Make Spinach Salad with Warm Bacon Vinaigrette


  1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and place in oven. Bake for 7-8 minutes and flip. Bake for 5-6 additional minutes or until golden brown. Move bacon to paper towels. Pour 1-1 1/2 tablespoons of bacon grease into small saucepan over low heat. Add garlic and cook for 60 seconds. Whisk in cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in olive oil. Cover and turn off heat.
  2. Coarsely chop bacon. In large bowl add baby spinach, eggs, red onions, tomatoes mushrooms, croutons and chopped bacon. Drizzle salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

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