Spinach Salad with Hot Bacon Dressing
Make the perfect spinach salad with hot bacon dressing with this old fashioned recipe! Crunchy almonds and radishes, creamy hard boiled eggs, tangy red onions, and crispy bacon make this the best spinach salad dressing ever.
A classic hot spinach salad is a delicate balance between fresh and hearty, creamy and crunchy, salty and sweet. I’ve tested this a dozen different ways to make sure your hot bacon dressing comes out cohesive instead of oily, and the salad still tastes refreshing instead of wilted. There’s just the right amount of sugar (and yes, I made sure it’s great with keto sweeteners!) to balance out the salty bacon, bitter spinach, and tangy red onions. You are going to love this traditional salad at your next cookout, spring brunch, or fun family dinner!
Want more fresh recipes? Try this Asparagus Salad, a Salad with Grilled Chicken, or this amazing Corn and Tomato Salad!
Why you will love this easy spinach salad:
- Amazing Textures – You get tons of crunchy, chewy, and creamy components, so you get a great mouthfeel!
- Super Hearty – The eggs, bacon, and nuts add protein while the veggies add great nutrients to keep you full and satiated.
- Classic Flavors – It’s an old fashioned recipe that pairs easily with fried chicken, roasted pork, or grilled steaks.
Ingredients for Hot Spinach Salad
Here is a quick overview of what you will need for this salad. Scroll to the printable recipe card for exact measurements.
- Baby Spinach – Fresh, not frozen.
- Radishes & Red Onions – Thinly sliced.
- Hard Boiled Eggs – Chopped or sliced.
- Parmesan & Almonds – Shredded or shaved parmesan will work, just as whole or sliced almonds will work. Choose your preferred textures.
- For the dressing: Bacon, Brown Sugar Sweetener, Champagne Vinegar, Dijon Mustard, Minced Garlic, Salt, and Pepper – The bacon will be cooked, then some of the grease is used as the oil in the dressing recipe. If you don’t have champagne vinegar, apple cider vinegar is a great substitute. If you are low-carb, a keto-friendly sweetener can be used (I used this monk fruit blend).
How to Make Spinach Salad with Hot Bacon Dressing
This hot spinach salad is simple with just a few short steps!
- Combine salad ingredients. Add spinach, radishes, parmesan, red onions, and almonds to a bowl and set it aside for now.
- Cook bacon. Cook the bacon in a large, deep skillet. Once it’s crispy enough for your liking, remove the bacon with a slotted spoon and let it set on a paper towel.
- Make dressing. Reduce the heat to low (or remove the pan from the heat if the pan is super hot) and remove all of the bacon grease EXCEPT 3 tablespoons. Stir in your sweetener, vinegar, mustard, and garlic. Let it bubble as you stir, then remove from heat entirely once it’s smooth. Add salt and pepper to taste.
- Combine and serve. Crumble the bacon and add it into the spinach mixture. Toss the dressing in and serve immediately.
What to Serve with Spinach Salad
While I could happily chow down on a couple servings of this alone for a great lunch, we prefer it paired with a main course for balance. Here are some of our favorite pairings:
- Easy Steak Rolls
- Parmesan Crusted Halibut
- Blackened Chicken
- Grilled Shrimp Skewers
- Pecan Crusted Pork Chops
Storage
Wet ingredients and dry ingredients should remain separate in storage. Store your dressing in the fridge up to a week in a jar that can be microwaved or reheated as the bacon grease will solidify once cold. I do not recommend freezing as the veggies would change texture.
Tips for Spinach Salad Dressing:
- Do not overcook the dressing. You really only need it warm long enough to melt the sweetener and let the flavors meld. You aren’t really “cooking” it, so be quick.
- Switch out the nuts. While we love almonds, you might enjoy cashews, pecans, or walnuts better. I still recommend toasted over raw for more flavor and crunch.
- Serve immediately. The warm dressing immediately starts to wilt the spinach, so this is one you want to dress just before serving.
More Great Recipes:
Get the Recipe: Spinach Salad Recipe (+ Hot Bacon Dressing)
Ingredients
For the Salad
- 1 10 ounce bag baby spinach
- 4 radish, thinly sliced
- 4 hard boiled eggs
- 1/2 cup parmesan, shredded or shaved
- 1/4 cup sliced red onion, cut very thinly
- 1/2 cup toasted, salted almonds, whole or sliced
For the Dressing
- 5 slices thick cut bacon
- 2 tablespoons brown sugar, brown sugar monk fruit blend if keto
- 1/4 cup champagne vinegar, apple cider vinegar can also be used
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon minced garlic
- salt and pepper to taste
Instructions
- In a large bowl combine the spinach, radish, parmesan, red onion and almonds. Set aside.
- In a large, deep skillet brown the bacon until crispy. Using a slotted spoon remove the bacon and set aside on a paper towel.
- Remove all but 3 tablespoons of the bacon grease from the skillet. Reduce the heat to low. (remove it from the heat entirely if the skillet is too hot.)
- Add the brown sugar (or monkfruit) to skillet and stir in the bacon grease. Add vinegar, dijon and garlic. Stir over low heat until bubbling.
- DO NOT OVER COOK! Simply allow things to meld together. Once things are nice and smooth remove from heat.
- Add salt and pepper to taste, toss the dressing with the salad and cooked bacon. Serve immediately.
