Amy Marie's Spinach Salad W/warm Bacon Vinaigrette Recipe

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Amy Marie's Spinach Salad w/Warm Bacon Vinaigrette

Matthew Peterson


This recipe is a amalgamation of several recipes. I really rolled the dice on this one and came out lucky. My sister in law loved it, and requested it, so here you go Amy. Enjoy!

☆☆☆☆☆ 0 votes
15 Min
15 Min
Pan Fry


4 oz
baby spinach(per salad)
egg, hard boiled(per salad)
thin red onion slices(per salad)
10 slice
hickory smoked bacon(1pkg)
1 1/2 c
unfiltered apple cider vinegar
1 c
brown sugar
1/2 c
2 Tbsp
dijon mustard
1 Tbsp
1/4 c
rendered bacon fat
2 clove
minced garlic
1 Tbsp
black pepper
1/4 c
1/4 c


1Before you start your dressing have 4 ounces of salad ready in each bowl of salad that you intend to serve to your guests. Also have the hard boiled egg & Red Onion sliced and read to top your salad as soon as the dressing is done.
2Diced and fry bacon very crispy in a large tall frying pan. Reserve render fat. let cool. Set Bacon aside.
3In the same pan heat 1/4 cup bacon fat, 1/4 c EVOO and shallots. Saute' on medium heat until translucent. Add garlic and saute' for 1 minute.
4Add Vinegar, Water, Brown Sugar, Black Pepper, Mustard, and Honey. Reduce until thick. use cornstarch slurry if needed. ( Saute' until no longer cloudy if slurry is needed.)
5Right before Serving add the fried bacon pieces to the dressing. Quickly fold them in and serve.
6Pour hot dressing of top of each of the salads. This recipe is enough to make about 6 small salads. Top with egg and onion then enjoy!

About this Recipe

Main Ingredient: Pork
Regional Style: American