Spinach Salad with Hot Bacon Vinaigrette

This colorful salad is chockfull of taste and texture. The warm dressing wilts the greens, making it particularly suitable for fall and winter meals. To turn it into a main dish suitable for lunch or a light supper, add some sliced leftover roast chicken.

Chef Ian Clark

  • Thumbnail for Spinach Salad with Hot Bacon Vinaigrette
    • Phases234
    • 4
    • 10 Minutes
    • 10 Minutes
    • 20 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 6g
    • 9g
    • 3g
    • 12g
    • 35g
    • 390


  • 6 slices thick-cut bacon, cut into 1/4-inch strips
  • ¼ cup cup red wine vinegar
  • ¼ cup cup extra-virgin olive oil
  • Salt and ground black pepper, to taste
  • 1 (6-ounce) bag baby spinach leaves
  • ½ small red onion, thinly sliced
  • 6 radishes, sliced
  • 4 large button mushrooms, thinly sliced
  • 12 cherry tomatoes, halved
  • 4 large eggs, hard-boiled and chopped


  1. Brown the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain; leave the bacon fat in the skillet.

  2. Add vinegar and oil to the skillet; whisk, scraping up browned bits from bottom of pan. Season with salt and pepper to taste.

  3. Meanwhile, divide the spinach among four salad plates; scatter the onion, radishes, mushrooms, tomatoes and eggs over the greens. Divide dressing evenly among salads and serve right away.