Spinach Salad with Warm Bacon Dressing


Spinach Salad with Warm Bacon Dressing

Carol Kicinski
Servings 4


  • 8 slices thick cut bacon diced
  • 4 tablespoons Marukan seasoned gourmet rice vinegar see note
  • half pound baby spinach washed and dried well
  • 4 hardboiled eggs sliced
  • half bunch green onions thinly sliced
  • Kosher or fine sea salt to taste
  • Black pepper to taste


  • Place the bacon in a cold skillet and turn the heat to medium. Cook, stirring frequently, until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
  • Leave 3 tablespoons of the bacon grease in the pan, add the vinegar, and cook over medium heat for a minute.
  • Place the spinach in a serving bowl, add the dressing, and toss. Add the eggs and green onions and toss gently. Season to taste with salt and pepper. Serve immediately.
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