This spinach salad with warm bacon dressing recipe, inspired by the Pioneer Woman, is a delightful twist on a classic. What sets this salad apart is the incredible depth of flavor brought by caramelized onions cooked in bacon drippings. This simple yet brilliant technique eliminates the sharp, raw onion taste and infuses the entire salad with a savory sweetness that perfectly complements the fresh spinach and crispy bacon. If you’re looking for a salad that’s both comforting and delicious, look no further – the Pioneer Woman has truly created a winner with this spinach salad.
Fresh spinach salad with warm bacon dressing, a delicious and hearty dish inspired by Pioneer Woman recipes.
Ingredients
- 3 large Eggs
- 7 slices thick-cut peppered Bacon, or your favorite bacon
- 1 small Red Onion, thinly sliced
- 1 package (about 8 oz) White Button Mushrooms, sliced
- 8 ounces Baby Spinach, pre-washed and stems removed
- 3 Tablespoons Bacon Grease, reserved from cooking bacon
- 3 Tablespoons Red Wine Vinegar
- 2 teaspoons Sugar (or sugar substitute to taste)
- 1/2 teaspoon Dijon Mustard
- Salt to taste
Instructions
- Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately turn off the heat and cover the pan. Let the eggs sit in the hot water for 20 minutes. After 20 minutes, drain the hot water and cover the eggs with ice water to stop the cooking process and make them easier to peel.
- Cook the Bacon: In a large skillet, fry the bacon over medium heat until crispy but still slightly chewy. Remove the bacon from the skillet and place it on paper towels to drain excess grease. Reserve 3 tablespoons of bacon grease from the skillet and set aside.
- Caramelize the Onions: Add 2 additional tablespoons of bacon grease to the same skillet. Add the thinly sliced red onion to the skillet and cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized and softened, about 15-20 minutes. Remove the caramelized onions from the skillet and set aside on a plate.
- Sauté the Mushrooms: Add the sliced mushrooms to the same skillet (using the remaining grease in the pan). Cook over medium heat, stirring occasionally, until the mushrooms are browned and caramelized, about 8-10 minutes. Remove the mushrooms from the skillet and set aside on a plate.
- Prepare the Salad Components: Chop the cooked bacon into bite-sized pieces. Peel the hard-boiled eggs and slice or quarter them.
- Make the Warm Bacon Dressing: In a small saucepan or skillet, combine the reserved 3 tablespoons of bacon grease, red wine vinegar, sugar, and Dijon mustard. Heat over medium-low heat and whisk together until the sugar is dissolved and the dressing is warmed through. Do not boil.
- Assemble the Salad: Place the baby spinach in a large salad bowl. Arrange the caramelized onions, sautéed mushrooms, and chopped bacon over the spinach.
- Dress the Salad: Pour the warm bacon dressing over the salad ingredients. Toss gently to combine, ensuring the spinach is lightly coated with the dressing.
- Garnish and Serve: Arrange the sliced or quartered hard-boiled eggs on top of the salad. Serve immediately and enjoy this Pioneer Woman inspired spinach salad with warm bacon dressing!
