Mmm…BACON. Bacon is LIFE. Hot Bacon Dressing is #goals.
Salty, tangy, and so, so good, this hot bacon dressing is super easy to make! Read on for the recipe!
Does anyone remember the restaurant TGI Fridays? When I was in middle school it was THE place to go for birthday dinners. Mostly because they brought you a dessert with a candle and sang crazy birthday tunes to you at the end of your meal (And what gawky preteen doesn’t love that attention?), but also because they had a huge menu that meant something for everyone.
Although I haven’t been to a TGI Friday’s in years (are they even still around?), I will never forget it as the place that I ordered my first salad. They had a spinach salad with a hot bacon dressing that my mom would get. She would let me dip my chicken fingers into her leftover dressing and it was delicious. And as I got older, I decided a little spinach would be good in my life.
So as I got further into my cooking journey, I wondered…could I replicate this dressing?
The answer is YES! This dressing is the bomb. Full of bacon (more than TGI Friday’s version), salty, tangy, a little sweet, and a perfect accompaniment to your daily dose of spinach.
Healthy? Probably not. Delicious? Absolutely.
Can’t wait to hear what you think of the Hot Bacon Dressing! If you make this one please post a photo on social media and #WithTwoSpoons!
Spinach Salad with Hot Bacon Dressing
This simple spinach salad packs a lot of punch with a tangy, salty, sweet Hot Bacon Dressing that you will not be able to get enough of!
Hot Bacon Dressing
- 3 Tablespoons bacon drippings (Reserved from cooking the bacon)
- 2 Tablespoons Dijon mustard
- 1/3 cup honey
- 1/4 cup champagne vinegar
- 3 tablespoons shallots minced
- 4 bacon strips cooked and crumbled
- 10 ounces baby spinach
- 8 ounce package baby bella mushrooms sliced
- 6 hardboiled eggs sliced
- 1/2 cup red onion thinly sliced
- 2 bacon strips cooked and crumbled
Hot Bacon Dressing
Place bacon drippings, mustard, honey, champagne vinegar, and shallots in a small sauce pan. Bring to a boil. Turn down to a simmer and simmer for 3-5 minutes until dressing becomes thick. Add crumbled bacon and stir. Serve warm over spinach salad.
Arrange equal amounts of spinach, sliced mushrooms, sliced hardboiled eggs, red onion slices and crumbled bacon in 6 salad bowls. Drizzle with hot bacon dressing and serve.
I like to cook my bacon in an oven (400°F for 20-ish minutes or until done to your desired crispness), but feel free to cook yours in a skillet if you prefer. When I'm making bacon, I usually cook extra (and reserve the bacon drippings) so that I can use them for this recipe!
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Get what we’re using!
Glass Salad Dressing Carafe. Maybe these were originally for wine (and that is cool too!), but they also work great for salad dressings!
Salad Bowls. I like my bowls a little bigger so I can make my salads entree size. I just might use them for ice cream too…
Baking sheets. Call these what you like. Jelly roll pans, baking sheets, cookie sheets. These are my absolute favorite. Reasonably priced, they hold up well and they can be used for everything!!
Instacart. Total Game Changer. I can now do laundry, finish a blog post, organize my life, while someone else does the grocery shopping. Brilliant.
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