Spinach Salad with Warm Bacon Dressing | Gluten-Free, Dairy-Free
Spinach Salad with Warm Bacon Dressing
Spinach salad is a great way to eat lots of fresh spinach! And even better when tossed in this delicious warm bacon dressing from Alton Brown.
Bacon makes everything better, right (uncured, nitrate-, nitrite-free bacon, of course)! For this salad the bacon fat is reserved to make the vinaigrette.
There are a couple ways to cook the bacon.
- Spread the bacon out on a foil-lined baking sheet and place in the oven at 350 degrees F.
- Or cook the bacon in a skillet on the stove top over medium heat.
Either way, cook until browned then remove the bacon and drain on a paper towel. Then reserve the bacon fat for the vinaigrette.
You could use turkey bacon instead but it is really lean and doesn’t give you much fat. But that is okay – just substitute olive oil or avocado oil for the bacon fat. And there is really no need to heat it up. Substitute honey or agave for the raw cane sugar and just whisk with the other ingredients.
And of course, it is gluten-free and casein-free, too (make sure the bacon and mustard are gluten-free).
We usually roast one bone-in chicken breast and split it between the salads.
Drizzle the skin with a little olive oil, salt and pepper and bake for an hour at 350 degrees F. Or increase the heat and decrease the cooking time a bit.
The chicken comes out moist and delicious when roasted.
Spinach Salad with Warm Bacon Dressing | Gluten-Free, Dairy-free
A delicious spinach salad dressed with a warm bacon vinaigrette.
- 2 large eggs
- 4 slices gluten-free bacon
- 1 bunch fresh spinach
- gluten-free croutons
- 2 shallots, thinly sliced
Warm Bacon Vinaigrette
- 3-4 tbsp warm bacon fat
- 3-4 tbsp red wine vinegar
- 1 tsp organic raw cane sugar
- 1 tsp gluten-free stone ground mustard
- salt & freshly ground black pepper
Place the eggs in a small saucepan filled with water. Bring to a boil and cook to your desired hard boiled egg preference (mine is about 9 minutes). Remove from pan and place into an ice bath. When cooled, peal off the shell and cut in half.
Cook the bacon until browned then remove the bacon and drain on a paper towel. Crumble and set aside. Reserve the bacon fat for the dressing.
Wash the spinach and remove excess water (salad spinners are great for this).
Pour 3-4 tablespoons of the bacon fat into a pyrex measuring cup. If the bacon fat is still warm, then whisk in the red wine vinegar (1:1 ratio with the fat), sugar and mustard. Season with a dash of salt and pepper. If the fat has cooled then reheat it before whisking in the other ingredients.
Toss the spinach, shallots and crumbled bacon with the warm bacon dressing. Divide between two large bowls. Add the chopped eggs and GF croutons. Serve immediately and enjoy the deliciousness!
Adapted from Alton Brown