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warm spinach bacon salad

Warm Bacon Spinach Salad

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This Warm Bacon Spinach Salad combines crispy bacon, fresh greens, and a sweet-tangy dressing for a delightful twist on traditional salads. The warm bacon dressing gently wilts the spinach, creating perfect texture contrast with crunchy water chestnuts and bean sprouts. Each bite offers layers of complementary flavors that transform ordinary ingredients into something truly crave-worthy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/3 cup sugar
  • 1/3 cup ketchup
  • 1 bunch green onions finely chopped
  • 2 hard-boiled eggs chopped
  • 2/3 cup salad oil
  • 1/2 pound bean sprouts
  • 5 slices bacon
  • 8 ounces water chestnuts drained and chopped
  • 1 bunch fresh spinach torn into bite-size pieces
  • 1/3 cup red wine vinegar
  • 2 teaspoons Worcestershire sauce

Equipment

  • Large mixing bowl
  • Skillet
  • Whisk

Method
 

  1. Cook the bacon in a skillet until crispy. Once done, set aside to cool slightly before crumbling into pieces.
  2. In a large mixing bowl, combine the fresh spinach (torn into bite-sized pieces), bean sprouts, and chopped water chestnuts.
  3. In a separate container, whisk together the salad oil, red wine vinegar, ketchup, sugar, and Worcestershire sauce until well combined.
  4. Add the finely chopped green onions to the dressing mixture and stir to incorporate.
  5. Add the crumbled bacon and chopped hard-boiled eggs to the salad bowl with the vegetables.
  6. Just before serving, pour the dressing over the salad and toss gently to coat all ingredients. The residual warmth from the bacon will slightly wilt the spinach.
  7. Serve immediately while the bacon is still warm for the best flavor and texture contrast.

Nutrition

Calories: 320kcal

Notes

For the best results, assemble this salad just before serving to maintain the perfect texture of the spinach. The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
This salad makes an excellent side dish for grilled salmon, roasted chicken, or even a mushroom risotto. For added crunch, consider adding toasted walnuts or sliced almonds.
Leftovers can be stored in the refrigerator for up to 24 hours, though the spinach will continue to wilt and the texture will change.

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