Get the Recipe: Spinach Salad Recipe (+ Hot Bacon Dressing)
You are going to love this easy spinach salad coated in the best hot bacon dressing! This old fashioned salad is perfect for lowkey weeknights, fun spring brunch, or impressive dinner for company.
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.
Notes
When using brown sugar monk fruit blend in place of the brown sugar, net carbs = 1.4 per serving.
Serving: 1/6 of recipe (made using brown sugar monk fruit blend), Calories: 213kcal, Carbohydrates: 6.2g, Protein: 14.1g, Fat: 14.9g, Cholesterol: 138.6mg, Sodium: 388.8mg, Fiber: 2.8g, Sugar: 1.4g
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