Spinach Salad with Warm Bacon Dressing

keto / gluten free / dairy free / easy

I grew up near Chicago and like any respectable Midwesterner, I love deep dish pizza. We used to get pizza from a place called Edwardo’s. Edwardo’s had good pizza but they also had an AMAZING spinach salad. It got me hooked on spinach salads with warm bacon dressing for the rest of my life. Every once in awhile I get a craving and I have to make one. Here is my best shot at one of my favorites, I hope you love it as much as I do.


  • The Salad
  • 6 oz Baby Spinach (washed & dried)
  • 6 Hard Boiled Eggs
  • 7-8 Small White Button Mushrooms (thinly sliced)
  • 2 Slices Red Onion (thinly sliced then cut in half)
  • The Dressing
  • 5 Strips Bacon
  • 3 Tbl Bacon Grease (reserved from cooking bacon)
  • 1 Minced Shallot (2 Tbl)
  • 1 tsp Minced Garlic
  • 3 Tbl Red Wine Vinegar
  • 1/2 C Warm Water
  • 1 tsp Dijon Mustard
  • 4 tsp Granulated Sweetener
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Xanthan Gum

the how to

Prepare the ingredients by mincing 1 shallot (2 tablespoons), mince 1 teaspoon of garlic, slice 6 hard boiled eggs, thinly slice 7-8 small white button mushrooms, 2 thin slices red onion cut in half, and wash/dry 6 ounces baby spinach. Set everything aside. Dice 5 strips of bacon.

In a sauté pan on medium high heat, fry 5 strips diced bacon until crispy and brown. Remove the bacon and place onto a paper towel, set aside. Leave the remaining bacon grease in the pan, about 3 tablespoons should remain. Lower the heat to medium low, add 2 tablespoons minced shallot and cook for about 3 minutes until softened, stirring frequently. Add 1 teaspoon minced garlic, cook for about 1 minute until fragrant. Add 3 tablespoons red wine vinegar, 1/2 cup water, 1 teaspoon Dijon mustard, 4 teaspoons granulated sweetener, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk gently while adding 1/8 teaspoon xanthan gum. Continue whisking until fully incorporated and the dressing thickens. If you find it is too thick, add water 1 tablespoon at a time to thin the dressing. Add the crumbled bacon back into the dressing and give a final stir. Turn the heat to the lowest possible heat.

In a salad bowl, add 6 ounces of clean baby spinach. Arrange 6 sliced hard boiled eggs, 7-8 thinly sliced white button mushrooms, and 2 thin red onion slices cut in half over the spinach. Assess the dressing thickness and thin if needed. Gently pour the warm dressing over the salad. Toss the salad after serving. The warm dressing will gently wilt the spinach and create a lovely mixture of warm, cold, tangy, salty and sweet.


  • Serves 3
  • Calories: 340
  • Fat: 25.7g Saturated 9.2g
  • Total Carbohydrates: 5.9g
  • Fiber: 1.5g
  • Net Carbohydrates: 4.4g
  • Protein: 20.3g

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