Spinach Bacon Salad

A refreshing Spinach Salad topped with bacon pieces and shaved cheese, served on a woven tray.

Spinach Bacon Salad

A classic spinach salad with warm bacon dressing made with crispy bacon, shallots, and a tangy vinaigrette. This quick and easy salad is perfect as a side for weeknight dinners or spring meals.

Prep Time15

Total Time15

Servings: servings

Calories: 127kcal

Author: Stephanie Wilson

Ingredients

6 slices bacon cut into ½-inch pieces
1 large shallot chopped
¼ cup red wine vinegar
1 tablespoon pure honey
2 tablespoons olive oil
salt and freshly ground black pepper
8 cups salad greens such as baby spinach, frisée, or arugula
1 bunch fresh chives chopped
4 oz. pecorino Romano or Parmesan shaved (about 1 cup)

Get Recipe Ingredients

Instructions

Cook bacon in a medium skillet over medium heat, stirring occasionally, until crispy, 7 to 10 minutes.
Meanwhile, begin the dressing. In a large bowl, whisk together the vinegar, honey, and olive oil, then season with salt and pepper. Set aside.
Remove the bacon from the pan and drain it on a paper towel-lined plate. In the skillet, remove all but 1-2 tablespoons of the bacon fat and discard. Add the shallots to the pan and cook until tender, scraping up any of the browned bits, 1-2 minutes. Do not brown.
Add the bacon, shallots, and any pan drippings into the dressing and whisk to combine.
Transfer the spinach salad greens and chives into the bowl with the dressing. Toss to combine, taste and season with salt and pepper, and top with shaved Parmesan. Serve immediately.

Notes

Salad Greens: Baby spinach is traditional, but a spring mix or combination of greens works beautifully.
Dressing: For a slightly sweeter dressing, add an extra teaspoon of honey.
Vinegar: Apple cider vinegar can be substituted for red wine vinegar.
Serving: Serve immediately after tossing, while the dressing is still warm and the greens are lightly wilted. To make it a meal, add sliced grilled or rotisserie chicken.

Nutrition