Spinach Salad with Warm Bacon Dressing

You can make this dressing ahead of time and refrigerate it—reheat it in the microware, then dress the salad.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 lb. baby spinach, trimmed of coarse stems
  • 6 slices bacon, chopped crosswise into julienne strips
  • 1 clove garlic, peeled and crushed
  • 1⁄2 cup red wine vinegar
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. black pepper
  • 2 Tbsp. chives, thinly sliced


  • Wash the spinach well in several changes of cold water, dry very well, then bundle in paper towels and refrigerate while preparing dressing.
  • To prepare the dressing, brown the bacon in a large heavy skillet over medium heat for 3 to 5 minutes, until crisp. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.
  • Add the garlic to the bacon drippings in the pan and sauté over low heat for 1 minute, until soft. Mix in the vinegar, salt and pepper, and bring to a boil. Mound the spinach in a large heat-proof salad bowl. Pour the mixture over the spinach, sprinkle in the bacon bits and chives, and toss well to mix. Serve immediately.