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Spring Greens with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 4 Servings 1x


This Spinach Salad with Hot Bacon Dressing is filled with fresh, tender spinach greens and topped with an flavorful hot bacon dressing. It’s perfect for a light lunch or a side dish at dinner.


Units Scale
  • 8 cups of fresh spinach (you can also use other greens like baby kale, Swiss chard, arugula, or dandelion)
  • 1 large egg
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 1/2 pound bacon, cut into 1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 4 hard-boiled eggs, quartered or sliced (I like to top the salad with hard-boiled egg wedges, but it’s optional)
  • 1/4 red onion, thinly sliced (optional)


  1. Place greens in a large salad bowl and set aside while you make the dressing.
  2. In a mixing bowl, whisk the egg and sugar together, then add the vinegar, water, and salt. Whisk until well-blended. Set aside while you cook the bacon.
  3. Cook the bacon pieces in a skillet until it reaches your desired level of crispness. Remove the skillet from heat and use a slotted spoon to remove the cooked bacon pieces to a paper towel-lined plate.
  4. Spoon off all but 3 tablespoons of bacon fat from the skillet. Return the skillet to medium-low heat and stir the tablespoon of flour into the bacon fat. Cook and stir for 1 minute.
  5. Add the vinegar mixture to the pan. Whisk constantly, allowing the mixture to thicken and come to a slight bubble (this should only take 1-2 minutes). If the dressing seems too thick at this point, add a few tablespoons of water.
  6. Remove the dressing from the heat and stir in half of the reserved cooked bacon. Serve dressing hot over greens, or allow to cool and serve warm.
  7. Top salad with remaining cooked bacon.
  8. Add hard-boiled eggs and sliced onions to salad, if desired.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours