Homemade vinaigrette using bacon fat…um, yes please.

If you’ve never made a vinaigrette with the grease from the skillet after you’ve cooked bacon, you are missing out on the finer things in life. 😉

You’ve cooked the bacon, you might as well use some of the salty-goodness to make a dressing, amiright?!?!

This salad is hearty and filling and great for a dinner in, or as a side salad for big meal or potluck. If you’re transporting it, you’ll need a way to warm the vinaigrette and can toss it in with the other salad ingredients just before serving.

Mmmmmmm! Hope you enjoy this salad!

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Bacon & Spinach Salad with Homemade Dressing

Homemade vinaigrette using bacon fat…um, yes please.

Prep Time15 minutes

Cook Time20 minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 1 lb. clamshell baby spinach leaves
• 8 slices cooked bacon, crumbled with 3 Tbsp drippings reserved
• 1 small red onion, thinly sliced
• 4 eggs, hard boiled and sliced
• 3 oz crumbled blue cheese
• 2 tsp sugar
• 1 tsp spicy brown or Dijon mustard
• 3 Tbsp red wine vinegar
• 1/2 tsp dried thyme
• Pinch of salt and pepper

Instructions

• In a large mixing bowl, toss the baby spinach, crumbled bacon, thinly sliced red onion, hard boiled egg slices and crumbled blue cheese.
• In a resealable glass container, add 3 Tbsp warm bacon drippings with the sugar, spicy or Dijon mustard, red wine vinegar, dried thyme and a pinch of salt and pepper. Shake vigorously.
• Pour the warm Bacon Vinaigrette over the salad.
• Serve Spinach & Bacon Salad with Bacon Vinaigrette for lunch or light dinner, or as side salad.