Warm Spinach Salad with Bacon Vinaigrette

ysm warm spinach saladMany people are unaware of how truly delicious spinach can be, but this delicious and easy salad will have you singing its praises. Plus, spinach is packed full of nutrients that will keep your eyesight strong for years to come.

Spinach, like many other dark greens or vegetables rich in color, is full of nutritional benefits for your entire body, but it is especially rich in vitamins and nutrients specifically for your eye health. Spinach possesses lycopene and beta-carotenes that are your eye’s best friends. These nutrients prevent radical bacteria or other harmful elements such as UV light from causing extreme harm to your ocular health. They build up the pigmentation in the eye to block these harmful occurrences from happening. These nutrients also help your eye maintain proper levels of moisture to prevent further harm from dry eye or even macular degeneration. Studies have shown that having a diet rich in spinach and other dark, leafy greens slows the process of developing macular degeneration, and other harmful ocular problems like cataracts. Spinach kept Popeye strong, and it will do the same for your eyes!

This particular salad is something I remember eating growing up at many family functions, no matter the occasion. It utilizes a warm vinaigrette to help in wilting this beautiful salad and also the use of bacon. If you are vegetarian it is perfectly fine to skip the bacon, and make your vinaigrette without it. You could also use turkey bacon if you prefer that. The option is yours!


Warm Spinach Salad with Bacon Vinaigrette


  • 1 large box baby spinach
  • 1 small red onion, sliced very thin
  • 1 box crimini mushrooms, sliced
  • 4 eggs, hard boiled
  • 4 slices good, quality bacon
  • ¼ cup apple cider vinegar
  • 1 garlic clove, smashed
  • 1 tablespoon Dijon mustard
  • 1 cup crumbled gorgonzola cheese
  • ½ cup toasted walnuts


  1. Prepare your vegetables, and place into a large bowl.
  2. Hard boil your eggs. Cover them with cold water and bring to a boil. Once boiling, cook for another 7 minutes. Remove from heat and run cool water over eggs until cooled. You will have a perfectly cooked egg. Slice these eggs into small rounds. Set aside
  3. Prepare your vinaigrette by first cooking your bacon in a small pan until perfectly cooked. Remove bacon, and save grease. Add garlic to oil, and cook until fragrant. At this point, add your apple cider to de-glaze your pan. Follow with Dijon mustard, and whisk until well mixed and emulsified. Season with salt and pepper.
  4. Chop your bacon up and throw into your salad bowl with the rest of your ingredients.
  5. Once you are ready to serve pour the warm dressing all over the salad and toss to coat. Top each salad with crumbled gorgonzola and walnuts.