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Spinach Salad with Warm Bacon-Mustard Dressing

This is a classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Reviews (58)
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Rating | Posted
02/08/2011
Reviewed By: Skeeter
great recipe....4 stars
01/31/2011
Reviewed By: MellyBelly
This salad was amazing! The dressing was perfect- I have never found a better recipe for warm bacon dressing. Thank you for sharing! I made a few alterations too. I used sliced baby bella mushrooms, added sliced red onion, and subbed feta for the swiss cheese, and used thickcut pepper bacon. Again- thank you!
01/13/2011
Reviewed By: LORIMAHAN
This was the most delicious salad! Thank you so much for the recipe. The only change I made was I used a mixture of olive oil and bacon drippings for the dressing. This is definitely a keeper!:-)
01/13/2011
Reviewed By: Annie
I LOVE THIS DRESSING! The salad is simply to whip up, but it is the dressing that makes this my favorite salad EVER! I made this for my family and I have never seen my dad eat more salad in his life! SO GOOD!
01/07/2011
Reviewed By: juno_lake
Good recipe, and I served it cold!!
12/30/2010
Reviewed By: MTRATTNER
Made it for Christmas dinner with Prime Rib. It was a perfect combination and it was great. Kept out the mushrooms but overall a great salad.
12/07/2010
Reviewed By: Samantha
Oh my gosh this is a must when you need a great salad! I served this on the side with a couple of grilled T-Bone steaks although the steaks were awesome everybody raved over the salad. I omitted the boiled eggs b/c my bf doesn't care for them but followed the rest of the recipe to the T. This is definately a keeper and I can't wait to make it again! Thanks for sharing!
11/30/2010
Reviewed By: JessKZ
I substituted maple syrup for the honey and Seville bitter orange marinade (sold by Goya) for the vinegar (adding 2 tsp white vinegar for extra tartness) for an excellent dressing. I skipped the egg, cheese, and almonds, but added 1/2 cup of roasted whole garlic cloves for a simple and satisfying dish.
11/05/2010
Reviewed By: bnamoore
1st off, this dressing is soooooo good!! I did alter it a little bit- I didn't have any white wine vinegar, so I used apple cider vinegar. Also, I didn't have any shallots, so I just used a little finely minced red onion instead. I forgot to put extra bacon in the dressing, but I don't think that really made much of a difference- I think there was enough flavor already since instead of sauteeing in EVOO, I just used 1/2 bacon fat and 1/2 EVOO. Everything else I kept the same in the dressing. I also didn't have baby spinach, just regular spinach. No swiss cheese or almonds either, so I just used finely shredded cheddar (just what I had on hand). I had planned on serving this alongside some simple spaghetti and meat sauce. Well, we never got to the spaghetti because this salad was just too darn good!! My husband loved the dressing and the combination of the bacon, mushrooms and eggs with the spinach. I am sure it is even better (if that's even possible???) with the swiss and almonds in it. This alongside some fresh bread, and I was satisfied. I think it would be great with some grilled chicken. Can't wait to have this again!!!!
11/02/2010
Reviewed By: Breanna
Great way to get almost anyone to eat spinach. Only tip, the dressing has a very strong vinegar taste/odor. Preparing earlier in the day and allowing it to marinade eliminates this.
06/14/2010
Reviewed By: Dianne
Loved it! All the ingredients go together so well. I have to say my favorite part is the dressing with the bacon. The only change I made was to sub. 1/4 cup sugar for the honey.
06/02/2010
Reviewed By: DoxieGirl
Perfection! My only change was to use Karo syrup in place of the honey and it worked out well enough that I'll continue using it because I don't keep honey in the house. Top it with any protein or have it plain with warmed bread, delicious! I've served it with shrimp, salmon, sirloin and chicken and it's consistently getting raves. Thanks for providing a summer staple for my house!
06/01/2010
Reviewed By: CTEN
Very very good! Didn't use mushrooms or swiss cheese (since I forgot to buy them-used some shredded Parmesan) and also left the almonds out for allergy reasons. Made the sauce as directed. SOOOOO good! Made a very nice addition to our Memorial Day BBQ. Will become a regular on our menu. Thank for sharing!
05/27/2010
Reviewed By: Jessielude
Followed the recipe exactly, except bags of baby spinach leaves tend to come in 6oz. sizes. I used one bag and the same amount of the rest of the ingredients and found that this fed FAR more than 4 people (8 people ate off of it as a large side). If you use the 6oz size, you may find that you can halve the rest of the recipe and it will feed 4 people. If you are serving it as a main course with chicken, then the 4 serving size makes more sense. Otherwise, the vibrant flavors in this dressing are amazing, and using the recipe for the dressing portion alone will be repeated.
05/17/2010
Reviewed By: Yvonne
Delicious dressing! thank you
05/11/2010
Reviewed By: oliveoyl
Best spinach salad I've ever had!!
04/05/2010
Reviewed By: gapch1026
This made a really good lunch salad for me. I love the dressing - although I did make a couple of changes because I used bacon grease instead of olive oil and cider vinegar instead of white wine vinegar. Instead of mushrooms I used cubed cooked potato and mixed everything together in the skillet, slightly wilting the spinach. The potato gave it a slight taste similarity to German Potato Salad.
03/29/2010
Reviewed By: RobinB78
It was good, but a little too mustardy for our taste. Next time I'll use less, but it was otherwise awesome! Even my 5 year old boy ate it!! And he is a very picky eater! :-)
03/19/2010
Reviewed By: DEEVA1
This is truly a 5 star steakhouse style salad. It is easily adaptable to items on hand. I left out the cheese and almonds to save a few calories and fat but I did you the bacon drippings to saute the shallot and garlic. I have used different vinegars depending on what I have on had, sometimes white balsamic, sometimes rice wine, sometimes white wine vinegar. My husband and son raved!
02/17/2010
Reviewed By: CHRISTYA
Everyone loved this salad, but I couldn't quite give it 5 stars. I really expected the dressing to be more bacon-y, but it was more of a honey mustard dressing with some bacon thrown in. Not really sure how you get more bacon flavor - maybe add bacon drippings to it? The dressing was really good though - I kept tasting for sweetness as the dijon does tend to make it a little salty.
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