Spinach Salad with Warm Bacon Mustard Dressing Recipe

Spinach: Fresh and washed, this leafy green is the base of the salad.

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

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Apple cider vinegar: A key component of the dressing, adding acidity and depth.

Dijon mustard: Gives the dressing its distinctive tangy flavor.

Honey: Balances the acidity of the vinegar with a touch of sweetness.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice to the dressing.

When cooking the bacon, ensure it is evenly spread out in the skillet to achieve a uniform crispiness. Once the bacon is done, use a slotted spoon to remove it, leaving the bacon fat behind. This bacon fat is crucial for the warm dressing, as it adds a rich, smoky flavor. When whisking the vinegar, mustard, honey, salt, and pepper together, make sure the mixture is smooth and well-emulsified before adding it to the skillet. This ensures a cohesive dressing that clings beautifully to the spinach. For the best texture, slice the red onion as thinly as possible, so it integrates well with the other ingredients without overpowering the salad.

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

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

• thinly sliced red onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the salad.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can add a unique depth of flavor.

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

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• 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. Store in the refrigerator for up to 3 days.
• For the bacon, cook it until crispy and then let it cool completely. Store in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or microwave before adding to the salad.
• The warm bacon mustard dressing can be stored in a small airtight container in the refrigerator for up to 1 week. Reheat gently in a skillet over low heat before using.
• If you want to freeze the bacon, lay the cooked pieces on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Avoid freezing the spinach as it will become wilted and lose its fresh texture. Fresh spinach is best for this salad.
• When ready to serve, combine the spinach, reheated bacon, and thinly sliced red onion in a large bowl. Pour the reheated dressing over the salad and toss to combine. Serve immediately for the best flavor and texture.

• Gently reheat the bacon in a skillet over low heat until it becomes crispy again. This will help maintain its delightful crunch without overcooking it.

• Warm the dressing separately in a small saucepan over low heat. Stir occasionally to ensure it doesn't separate or burn. This will revive the flavors and bring back the desired consistency.

• For the spinach, avoid direct heat as it can wilt and become soggy. Instead, place the spinach in a large bowl and pour the warm dressing over it. Toss gently to combine, allowing the residual heat from the dressing to slightly warm the leaves without cooking them.

• If you prefer a slightly warmer salad, you can briefly microwave the entire salad (excluding the dressing) for about 10-15 seconds. Be cautious not to overheat, as spinach can quickly become limp.

• Alternatively, you can use a double boiler method to gently warm the entire salad. Place the salad bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the salad reaches the desired temperature.

• To maintain the freshness of the red onion, add it just before serving after reheating the other components. This will keep its crisp texture and sharp flavor intact.

• Skillet: Used to cook the bacon until crispy and to reheat the bacon fat for the dressing.

• Mixing bowl: Used to whisk together the vinegar, mustard, honey, salt, and pepper.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Tongs: Useful for tossing the spinach salad with the warm dressing.

• Measuring cups: Used to measure out the apple cider vinegar and other liquid ingredients.

• Measuring spoons: Used to measure the mustard, honey, salt, and pepper.

• Cutting board: Used to chop the bacon and slice the red onion.

• Knife: Used to chop the bacon and slice the red onion.

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

• Paper towels: Used to drain the cooked bacon and remove excess grease.

Pre-cook the bacon: Cook the bacon ahead of time and store it in the fridge. Reheat it quickly when you're ready to make the salad.

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

Slice onions in advance: Thinly slice the red onion and store it in an airtight container in the fridge.

Make the dressing ahead: Whisk together the vinegar, mustard, honey, salt, and pepper and store it in the fridge. Reheat it with the bacon fat when ready.

Use a single skillet: Cook the bacon and make the dressing in the same skillet to minimize cleanup.