Spinach Salad with Warm Bacon Dressing by Mary Beth Breda

This simple salad is the perfect addition to your springtime meal. Packed with bacon goodness, you almost forget you’re eating salad!


  • 3 bacon strips, chopped
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, minced
  • 1/2 teaspoon packed brown sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • Dash ground nutmeg
  • Dash crushed red pepper flakes
  • 1/4 cup olive oil
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1/3 cup thinly sliced red onion
  • 4 hard-boiled large eggs, chopped



  • In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings.
  • Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon.
  • Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

*Recipe courtesy of Taste of Home