Classic Fresh Spinach Salad Recipe

A vibrant salad built around tender spinach, crisp bacon, and earthy mushrooms, all brought together with a warm, tangy dressing. The gentle heat from the dressing softens the greens just enough to create the classic texture. Simple, quick, and perfect as a side or light meal.

Serves: 4
Total Time: About 20 minutes

Ingredients

Salad

• 6–8 cups fresh baby spinach (washed and dried)
• 4–6 strips bacon, cooked crisp and crumbled (optional but traditional)
• 3 hard-boiled eggs, sliced or chopped
• 1/2 red onion, very thinly sliced
• 8–10 oz mushrooms, thinly sliced
• 1 cup cherry or grape tomatoes, halved (optional)

Warm Bacon Dressing

• 3 Tbsp bacon fat (reserved from cooking the bacon)
• 3 Tbsp red wine vinegar or apple cider vinegar
• 1 tsp sugar
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. Cook the bacon in a skillet until crisp, then set it aside to cool. Reserve 3 tablespoons of the rendered fat in the pan.
2. With the pan still warm (heat off or very low), whisk in the vinegar, sugar, Dijon mustard, salt, and pepper. Keep whisking until the mixture becomes smooth and slightly thickened. If it separates, warm it gently while whisking to bring it back together.
3. Place the spinach in a large serving bowl and top with the sliced onions, mushrooms, tomatoes, eggs, and crumbled bacon.
4. Pour the warm dressing over the salad just before serving. Toss gently to coat everything evenly—the heat will slightly wilt the spinach for the classic texture.
5. Serve immediately so the contrast of warm dressing and fresh vegetables is at its best.

Tips

• If you prefer a lighter version, replace some or all of the bacon fat with olive oil.
• Add sliced avocado or toasted nuts for extra richness and texture.
• Taste the dressing before pouring it on—adjust acidity with more vinegar or sweetness with a pinch of sugar.