Spinach Salad with Warm Bacon Mustard Dressing Recipe

Spinach: Fresh and washed, this leafy green is the base of the salad.

Bacon: Adds a crispy, savory element to the salad.

Red onion: Provides a mild, sweet flavor and a bit of crunch.

Mushrooms: Adds an earthy taste and texture to the salad.

Apple cider vinegar: Gives the dressing a tangy kick.

Dijon mustard: Adds depth and a slight spiciness to the dressing.

Sugar: Balances the acidity of the vinegar.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Adds a touch of heat and complexity to the dressing.

When cooking the bacon, make sure to render out as much fat as possible to achieve a crispy texture. This will not only enhance the flavor but also provide a rich base for the warm bacon mustard dressing. To do this, cook the bacon slowly over medium heat, allowing the fat to melt away gradually. Once the bacon is crispy, remove it from the skillet and drain on paper towels, but be sure to leave the drippings in the pan for the next steps.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative for a hearty salad.

• chopped bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions.

• sliced mushrooms - Substitute with zucchini: Zucchini can add a similar texture and mild flavor to the salad.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar has a comparable acidity and can add a slightly different but pleasant flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy taste with a bit more texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and can enhance the overall flavor of the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the dressing's complexity.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To keep your spinach salad fresh, store the spinach and dressing separately. Place the washed and dried spinach in an airtight container lined with paper towels to absorb excess moisture. This will help maintain its crispness.

• For the bacon, cook it until crispy and then let it cool completely. Store the cooled bacon in a separate airtight container or a resealable plastic bag. This will prevent it from becoming soggy.

• The warm bacon mustard dressing can be stored in a small jar or airtight container. Keep it in the refrigerator for up to 3 days. When ready to use, reheat the dressing gently in a skillet over low heat or in the microwave in short bursts, stirring frequently.

• If you have leftover salad that is already dressed, it’s best to consume it within a day. The spinach will wilt and lose its texture if stored for too long with the dressing.

• To freeze the bacon, lay the cooked pieces on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the bacon to a resealable plastic bag or airtight container. This method prevents the pieces from sticking together. The bacon can be frozen for up to 1 month.

• Do not freeze the spinach or the dressing. Freezing will cause the spinach to become mushy and the dressing to separate and lose its consistency.

• When ready to serve, combine the fresh spinach, reheated bacon, and dressing just before eating to ensure the best texture and flavor.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add the leftover spinach salad to the skillet.
  3. Stir gently to warm the bacon and dressing, ensuring not to overcook the spinach.
  4. Once warmed through, transfer to a plate and enjoy immediately.

• Microwave Method:

  1. Place the leftover spinach salad in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 30-second intervals, stirring in between, until the bacon and dressing are warmed through.
  4. Be cautious not to overheat, as the spinach can become wilted and soggy.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover spinach salad evenly on a baking sheet.
  3. Cover the salad with aluminum foil to prevent the spinach from drying out.
  4. Warm in the oven for about 10 minutes, checking occasionally to ensure it is heated through but not overcooked.
  5. Remove from the oven and serve immediately.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover spinach salad to the bowl.
  4. Stir gently until the bacon and dressing are warmed through.
  5. Remove from heat and serve immediately.

• Sous Vide Method:

  1. Place the leftover spinach salad in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and let it warm for about 15-20 minutes.
  4. Remove the bag from the water bath, open it, and transfer the salad to a plate to serve immediately.

• Skillet: Used to cook the bacon until crispy and to soften the red onion in the bacon drippings.

• Mixing bowl: Used to whisk together the vinegar, mustard, sugar, salt, and pepper to create the dressing.

• Whisk: Essential for combining the bacon drippings with the vinegar mixture to create a smooth dressing.

• Large bowl: Used to combine the spinach, bacon, red onion, and mushrooms before adding the dressing.

• Tongs: Handy for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Measuring cups: Used to measure out the apple cider vinegar accurately.

• Measuring spoons: Used to measure the dijon mustard, sugar, salt, and pepper precisely.

• Knife: Necessary for chopping the bacon and slicing the red onion and mushrooms.

• Cutting board: Provides a safe surface for chopping and slicing the ingredients.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. Reheat it quickly when needed.

Use pre-washed spinach: Save time by buying pre-washed spinach to skip the washing and drying steps.

Slice vegetables ahead: Slice the red onion and mushrooms ahead of time and store them in airtight containers.

Make the dressing in advance: Prepare the dressing a day before and store it in the fridge. Warm it up before serving.

Use a whisk: Whisk the dressing ingredients together quickly to ensure they are well combined.