Our Paleo Family

Spinach Salad with Hot Bacon Dressing

Spinach salad with hot bacon dressing. Do I really need to say anything else? You know I will anyway.

The paleo world deserves a big round of applause for bringing the health benefits of bacon out in the open. Now we can enjoy it in all its glory.

A big bed of spinach, some hard boiled egg, a few sautéed mushrooms and that tangy, sweet bacon dressing. Mmmmmm. I always make extra and there are never any leftovers. Not saying who eats it all.
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Spinach Salad with Hot Bacon Dressing
Print Recipe
Servings Prep Time
4-6 servings 15 minutes
Servings Prep Time
4-6 servings 15 minutes
Spinach Salad with Hot Bacon Dressing
Print Recipe
Servings Prep Time
4-6 servings 15 minutes
Servings Prep Time
4-6 servings 15 minutes
Ingredients
Optional Add-Ins
Servings: servings
Instructions
  1. Cut bacon into bit sized pieces (I use sharp kitchen scissors for this) and add to a medium sized frying pan. Cook until browned and crisp - about 10 minutes.
  2. With a slotted spoon, remove bacon from skillet to paper towel lined plate.
  3. If using mushrooms in your salad, pour off all but 1 Tbsp. bacon fat and set the remaining fat aside.
  4. Add mushrooms to skillet and sauté for 5-10 minutes, just until slightly browned. Set aside.
  5. Add back to the skillet 2 Tbsp. bacon fat. Keep heat on low. Add remaining dressing ingredients: vinegar through lemon juice. Whisk well and keep warm until ready to serve. Taste dressing on a spinach leaf to make sure the dressing is seasoned well.
  6. Add all salad ingredients to a large bowl: spinach (or other sturdy greens), mushrooms, bacon, eggs, etc. When ready to serve, drizzle warm dressing over salad and toss to coat. Serve immediately.
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