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Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Chef John

Chef John

This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
  2. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
  3. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
  4. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
  5. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
  6. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
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Reviews

Turtlebearmare
16

Turtlebearmare

12/24/2012

I used green onions, no veggie oil, no peas or mushrooms. I added hard boiled eggs to the spinach. Everyone loved it. The recipe Makes about six hearty servings. The sugar could be adjusted downward perhaps. Really loved it!

T.Ross
7

T.Ross

6/20/2012

Gawd, I loved this Chef John! I've made hot bacon dressing for years, but yours is the best!

Jack
6

Jack

4/19/2013

excellent, will use less sugar next time.

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