Pioneer Woman Best Spinach Salad Ever

Pioneer Woman best spinach salad ever takes 30 minutes and a handful of bacon, caramelized onions and mushrooms to make a warm, tangy spinach salad. This easy hot bacon dressing salad recipe fits Thanksgiving, Easter, picnic spreads and cozy winter dinners with family.

Caramelize the onions and mushrooms slowly over medium heat until they turn deep brown, because that is where the flavor of this salad comes from. Rush them and you get pale, watery toppings that taste flat next to the bacon.

The onions and mushrooms are cooked in bacon grease instead of tossed in raw, so they go onto the spinach warm and sweet. Pouring the hot bacon dressing over the top wilts the leaves just slightly, then the cold sliced eggs finish it off.

Pioneer Woman Best Spinach Salad Ever

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking timeminutes

Calories

192

kcal

Cold spinach meets warm browned onions, mushrooms and crisp bacon, then a hot tangy-sweet dressing softens the leaves just a little. Sliced eggs go on last, so every bite has both cool and warm.

Ingredients

• 3 eggs
  

• 7 slices thick-cut peppered bacon
  

• 1 small red onion
  

• 1 (8-oz.) package white button mushrooms
  

• 8 oz. baby spinach, washed, dried, and stems removed
  

• 3 tbsp. red wine vinegar
  

• 2 tsp. sugar
  

• 1/2 tsp. dijon mustard
  

• 1 dash salt
  

Directions

• Boil the eggs: Place the 3 eggs in a pot, cover with water and bring to a boil. Then turn off the heat, let them sit in the water for 20 minutes, drain and add ice on top.
• Fry the bacon: Fry the 7 slices of peppered bacon until crispy but still a little chewy, then move them to a paper towel. Spoon 3 tablespoons of bacon grease into a small bowl and set it aside, and add 2 more tablespoons to a separate skillet over medium heat.
• Caramelize the onion: Slice the red onion very thinly and add it to the skillet over medium heat. Cook slowly until it is caramelized and reduced, then move it to a plate.
• Brown the mushrooms: Slice the white button mushrooms and add them to the same skillet. Cook them slowly until they are brown and caramelized, then set them on a plate.
• Prep bacon and eggs: Chop the cooled bacon into small pieces. Then peel the eggs and slice them.
• Make the dressing: Add the reserved 3 tablespoons bacon grease, 3 tablespoons red wine vinegar, 2 teaspoons sugar and 1/2 teaspoon dijon mustard to a small saucepan over medium-low heat. Whisk until the mixture is hot and well combined, then add the dash of salt.
• Toss and serve: Put the 8 oz. baby spinach in a large bowl and arrange the onions, mushrooms and bacon on top. Pour the hot dressing over everything, toss, then lay the sliced eggs on top and serve right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use turkey bacon in this spinach salad?

I would skip it, because the dressing depends on the grease that thick-cut pork bacon gives off. Turkey bacon barely renders any fat, so you would end up with a dry, flat dressing.

How do I store leftover spinach salad?

Once the hot dressing hits the spinach it wilts, so leftovers get soggy fast and I would not plan on them. If you have extra, keep the cooked toppings and the dressing in separate containers in the fridge and reheat the dressing before using.

Can I use a different vinegar for the dressing?

Red wine vinegar gives the right tang, but apple cider vinegar works in a pinch. Taste the dressing before pouring it, since a different vinegar can be sharper or milder.

Do I need a special pan to caramelize the onions and mushrooms?

A regular skillet is all you need, and a heavy one like cast iron holds steady heat. Cook over medium heat and don't crowd the pan, so the pieces brown instead of steam.

What is the most common mistake with this salad?

Pouring the dressing on too early is the big one, because the hot dressing keeps wilting the spinach as it sits. Toss it right before you serve and the leaves stay just barely softened.