Chef Becky’s Spinach Salad with Hot Bacon Dressing

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Who doesn’t love bacon in their salad? In this episode I prepare a flavorful salad with bacon, hard boiled eggs, sunflower seeds, red onion, and spinach.

Chef Becky’s Spinach Salad with Hot Bacon Dressing

  • ½ pound baby spinach
  • 6 ounces thick bacon, cut into ½ inch pieces (save ¼ cup bacon fat for the dressing)
  • ½ red onion, sliced
  • 3 large eggs, hard boiled
  • 1/3 cup roasted sunflower seeds


  • ¼ cup bacon fat
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1 pinch kosher salt
  • ¼ teaspoon black pepper
  1. Boil the eggs for 10 minutes and chill in ice water.
  2. Chop the bacon and fry until crispy. Remove the bacon and leave about 1/4 cup of the bacon fat in the pan. Add the sliced red onion and heat for 1 minute. Whisk in the red wine vinegar, sugar, and Dijon mustard.
  3. In a large bowl, toss the spinach with the onion and hot dressing. Gently stir in the bacon and sunflower seeds, and then divide on plates.
  4. Slice the hard boiled eggs and arrange on top of the salad.