Everything is better with bacon and spinach salad is no exception. This classic salad with warm bacon dressing gets it’s sweetness from a hint of honey.
- Baby Spinach
- Bacon, about six slices
- Red Onion
- Hard Boiled Eggs, 2 or 3
- White Balsamic Vinegar, 1/4 cup
- Honey, 3 tablespoons
- Salt/PepperStart by putting the bacon in a cold pan and then turning the heat to medium. As it starts to warm up, separate the slices and continue cooking until it’s crisp but not burnt.
While the bacon is cooking, dump the spinach into a big bowl.
Slice about half a red onion into thin rings and add them.
Peel the eggs and use a fork or pastry blender to smash them. Or, if you prefer, you can slice them too.
Drain the bacon on paper towels and let it sit for now, until it’s just cool enough to handle.
Turn off the heat and add the vinegar to the pan of bacon grease.
Add the honey and stir it all together.
Add the eggs and crumble the bacon over the spinach.
Drizzle with the dressing just before serving. You might end up with more dressing than you need.
Toss it together and serve immediately.