Spinach Salad with Warm Bacon Dressing

This Spinach Salad with Warm Bacon Dressing with your dinner or for dinner! This salad has a deliciously tangy, warm dressing that’s made in a skillet!


This Spinach Salad with Warm Bacon Dressing is just the right side dish to go with your dinner or to enjoy as the main course!

Pot pies are usually a special occasion dinner for us. It’s a long process to get a good homemade pot pie on the table.

Starting with making a pastry crust, roasting the chicken, making the filling and then baking for an hour or so…

Coming up with a side dish to serve was pretty easy, we always make a big salad. Salad is not high on my list of comfort foods – not like a pot pie with a golden flakey crust…nope. I’ll take one scoop of salad and the rest of my plate is the pot pie.

But this Spinach Salad with Warm Bacon Dressing is different. It’s a salad that IS comfort food! Bacon, chopped eggs, mushrooms and fresh spinach with a warm bacon dressing made right in your cast iron skillet.

And did I mention that there’s bacon drippings in the dressing? No need for olive oil, just use some of that bacon grease left from cooking up your bacon. I didn’t say this was a diet salad, I said a comfort food salad.

That’s a salad I can get into.

You’re just going to get a few of the salad toppings together first…


For the dressing, add some sugar, dijon mustard, and a little salt and pepper into the skillet you cooked the bacon in and start whisking. Then get ready, because once you add in the vinegar you’ll get a whole bunch of smoke and bubbles…just keep whisking.


That’s it. Dressing done.

Pour over your spinach salad and toss it all together.

If I’m going to be eating a salad with my dinner, this Spinach Salad with Warm Bacon Dressing is up there on the list!




Spinach Salad with Warm Bacon Dressing

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

This spinach salad has the most delicious warm dressing made right in a skillet!



  • 10 oz. bag of pre-washed baby spinach
  • 16 oz. white mushrooms, sliced
  • 1/2 lb. bacon
  • 1/2 red onion, sliced thin
  • 3 hard boiled eggs, peeled and chopped

For the Dressing

  • 3 T. reserved bacon grease
  • pinch of salt
  • 2 t. sugar
  • 3 T. champagne vinegar
  • 2 t. dijon mustard
  • 45 grinds of fresh black pepper


  1. Place the spinach in a large salad bowl.
  2. In a large skillet over medium-high heat, cook the bacon until crisp.
  3. Drain the bacon on a plate lined with paper towels.
  4. Once the bacon has cooled, chop into bite-sized pieces.
  5. Reserve the bacon drippings from the skillet in a bowl and set aside.
  6. Add 1 T. of bacon drippings back to the skillet and add in the sliced mushrooms.
  7. Season with 1/4 t. salt and 1/4 t. black pepper and cook until browned, about 10 minutes.
  8. Remove the mushrooms to a bowl and set aside.
  9. To the same skillet, add in the sliced red onion with another tablespoon of the bacon drippings.
  10. Cook until softened, about 5 minutes, then remove to a bowl.
  11. Add the bacon, mushrooms, red onion and chopped eggs to the bowl with the spinach.
  12. Now for the dressing, heat up the skillet over medium-high heat and add 3 tablespoons of the bacon drippings.
  13. Next add in the sugar, dijon mustard, salt and pepper and whisk until combined.
  14. Carefully add in the vinegar, whisking until the dressing is thick.
  15. Shut off the heat and let the dressing sit for 2-3 minutes.
  16. Pour the dressing over the spinach salad and toss well.


  • Serving Size: 4
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

 This shop has been compensated by Collective Bias, Inc. and its advertiser.

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