Spinach Salad with Warm Bacon Mustard Dressing Recipe

Spinach: Fresh, vibrant greens that form the base of the salad.

Bacon: Adds a crispy, savory element to the salad.

Red onion: Provides a sharp, tangy flavor and a bit of crunch.

Mushrooms: Adds an earthy taste and texture to the salad.

Bacon grease: Used to create the warm dressing, infusing it with rich, smoky flavor.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dijon mustard: Brings a tangy, slightly spicy note to the dressing.

Sugar: Balances the acidity and enhances the overall flavor of the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the dressing.

To ensure your bacon is perfectly crispy, cook it slowly over medium heat. This allows the fat to render out gradually, resulting in evenly cooked, crispy pieces. Once done, drain the bacon on paper towels to remove excess grease before adding it to the salad. This technique not only enhances the texture but also prevents the salad from becoming too greasy.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative for a hearty salad.

• chopped bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the salad well.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini provides a similar texture and can absorb the dressing flavors nicely.

• bacon grease - Substitute with olive oil: Olive oil is a healthier fat that can still provide richness to the dressing.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of complexity to the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To keep your spinach salad fresh, store the spinach and dressing separately. Place the spinach in an airtight container lined with a paper towel to absorb excess moisture. This will keep the greens crisp and fresh for up to 2 days in the refrigerator.

• Store the bacon mustard dressing in a small, airtight container. When ready to use, reheat the dressing gently in a skillet over low heat or in the microwave for a few seconds until warm. This will ensure the flavors meld beautifully when poured over the salad.

• If you have leftover bacon, store it separately in an airtight container in the refrigerator. Reheat the bacon in a skillet or microwave until crispy before adding it to the salad.

• Avoid freezing the spinach salad as fresh greens do not freeze well and will become wilted and unappetizing. However, you can freeze the bacon mustard dressing if needed. Pour the dressing into a freezer-safe container, leaving some space at the top for expansion. Thaw in the refrigerator overnight and reheat gently before using.

• For best results, assemble the spinach salad just before serving. This ensures the spinach remains crisp and the dressing is warm and flavorful, providing the perfect contrast in textures and tastes.

• If you need to prepare the salad ahead of time, keep all components separate until just before serving. This includes the spinach, red onion, mushrooms, bacon, and dressing. Assemble and toss with the warm dressing right before serving to maintain the best quality and taste.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of bacon grease or olive oil to the skillet.
  3. Add the leftover spinach salad to the skillet.
  4. Toss gently for 2-3 minutes until the spinach is just warmed through and the bacon is reheated.
  5. Serve immediately to maintain the freshness of the vegetables.

• Microwave Method:

  1. Place the leftover spinach salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 30-second intervals, stirring gently between each interval.
  4. Continue until the salad is warmed through, usually about 1-2 minutes.
  5. Be cautious not to overheat to avoid wilting the spinach too much.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover spinach salad evenly on a baking sheet.
  3. Cover the salad loosely with aluminum foil to prevent drying out.
  4. Warm in the oven for about 10 minutes, checking occasionally.
  5. Remove from the oven and serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover spinach salad in the steamer basket.
  3. Cover and steam for 1-2 minutes, just until the spinach is warmed through.
  4. Remove from the steamer and serve immediately.

• Sous Vide Method:

  1. Place the leftover spinach salad in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 10 minutes.
  4. Remove the bag from the water bath, open it, and serve the salad immediately.

• Skillet: Used to cook the bacon until crispy and to reserve the bacon grease for the dressing.

• Tongs: Handy for flipping the bacon in the skillet to ensure even cooking.

• Mixing bowl: Used to whisk together the bacon grease, red wine vinegar, dijon mustard, sugar, salt, and black pepper to create the dressing.

• Whisk: Essential for combining the dressing ingredients smoothly.

• Large bowl: Used to combine the spinach, red onion, and mushrooms before adding the dressing.

• Measuring cups: Necessary for accurately measuring the red wine vinegar and bacon grease.

• Measuring spoons: Used to measure the dijon mustard, sugar, salt, and black pepper.

• Knife: Needed to slice the red onion and mushrooms.

• Cutting board: Provides a safe surface for slicing the red onion and mushrooms.

• Serving utensils: Used to toss the salad and serve it immediately.

Pre-cook the bacon: Cook the bacon ahead of time and store it in the fridge. Reheat it quickly when needed.

Use pre-washed spinach: Save time by buying pre-washed spinach so you can skip the washing and drying steps.

Pre-slice vegetables: Slice the red onion and mushrooms in advance and store them in airtight containers.

Make the dressing ahead: Prepare the dressing and store it in the fridge. Warm it up before serving.

Use a salad spinner: Quickly dry your spinach with a salad spinner to save time.