Warm Spinach Salad
Warm Spinach Salad first gained popularity in the 1970s, and we both remember our moms making it when we were kids. In the late 1990s, we had a favorite restaurant that prepared it tableside, adding a touch of flair to a classic dish. So, what led to its fall from favor? Despite being healthy, protein-packed, affordable, and versatile, Warm Spinach Salad eventually became too common, and its novelty wore off.
Now that this once-popular dish has become something of a rarity, we're bringing it back with our own spin, offering a nostalgic throwback in the kitchen.
This salad comes together pretty quickly. Be sure to have the eggs already hard boiled so they can cool a bit before cutting them.
We love a thick cut bacon for this dish, but any 4 slices of your favorite bacon will work. Dice before frying.
Next, slice the onion in fairly thin slices. You can also dice if you prefer. Be sure not to forget to mince the garlic as well.
Once the eggs are cool, cut into quarters.
Place right on the spinach while the dressing is completed.
Grab all your ingredients before starting the warm dressing. Stary by frying the bacon in a medium size skillet. Once it’s cooked to your desired crispiness remove from the skillet to a dish to cool a bit.
Don’t remove the bacon fat as it serves as the oil for the rest of the dressing. Sauté the onions until soft and add the garlic for the last 30 seconds or so.
I remember in our favorite restaurant, at the time, the waiter creating this dressing tableside. The whole restaurant would start to smell of the yummy bacon and onions.
Grab a Glass. Wine Not?
Add the Worcestershire sauce, honey, Dijon mustard and vinegar. Give it a taste. The flavors should blend together but if you want more tang add a bit more mustard. If want more sweet, add a dash more honey. Add a healthy amount of pepper. You won’t need too much salt as the bacon is typically salty enough.
Once the dressing is done, pour right over the spinach and eggs.
Add the bacon and toss. The spinach will wilt a bit but not “cook,” keeping all that beautiful greenness and great protein.
Other great additions to consider are, blueberries, pomegranate seeds, dried cranberries or feta cheese for a bit of variety.
All done and ready to serve. Hope you enjoy it as much as we do. It’s fun to bring back a little nostalgia in the kitchen!
Warm Spinach Salad
Ingredients
- 4-5 cups loosely packed Fresh Spinach
- 1/2 onion, sliced thinly (not diced)
- 4 thick cut slice Bacon, diced
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 clove Garlic minced
- 2 tablespoons Worcestershire sauce
- 1-2 tablespoons Red wine or champagne vinegar (add less and then taste)
- 1-2 whole eggs, hard boiled, cooled and quartered.
- Salt and Pepper to taste.
Instructions
- In a large skillet, fry the bacon until the desired crispness. Using a slotted spoon removed the cooked bacon to a paper towel lined plate. Do no drain the pan.
- Add the onion, and sauté until soft, 3-4 minutes. Add the garlic and sauté a minute more.
- Add the Worcestershire sauce and honey, stirring all well to incorporate. Next, add the Dijon mustard. Finally, add the vinegar. Stir well.
- Add salt and pepper if desired. The warm dressing should be somewhat “saucy” as it has to mix with the spinach. This can all be made ahead of time and set aside until ready to complete.
- When ready, pour a good amount of spinach into a salad bowl. Pour some the warm dressing over. Toss well. Add the bacon and hard boiled eggs. Add more dressing as desired. Toss and serve. Enjoy!
