Warm Spinach Salad

What you need:

  • 6 eggs, at room temperature
  • 1 Tbsp. white vinegar
  • 1 lb. bacon
  • 10 oz. fresh baby spinach
  • 1 small red onion, chop half and thinly slice the other half
  • 1/2 cup white balsamic vinegar
  • 1/2 cup white sugar
  • 2 tsp. Dijon mustard
  • 1/4 cup water


  1. In a saucepan, fill 3/4 full with water and add 1 Tbsp. white vinegar. Bring to a boil, then using a spoon, gently add six eggs.
  2. Bring back to a boil and then boil for 5 minutes. Turn off heat and let sit for 15 more minutes.
  3. Drain and peel. Set aside to cool. Then slice into 4 to 5 pieces per egg.
  4. In a large skillet, cook bacon slices until crisp and drain on a paper towel-lined plate. Crumble and set aside.
  5. Remove all but 2 Tbsp. bacon grease from skillet and cook chopped onion in grease over medium heat for about 5 minutes.
  6. Add balsamic vinegar and deglaze pan.
  7. Then add sugar, mustard, and water. Stir to combine. Remove from heat and set aside until serving time.
  8. Layer serving bowls/plates with spinach, sliced red onion, sliced cooked eggs, and crumbled bacon.
  9. Drizzle warm salad dressing over the top.

Recipe from A Family Feast

Posted on Fantastical Sharing of Recipes