This spinach salad with warm bacon dressing is further proof bacon makes just about everything better.
Add some beaten eggs and shredded mozzarella or Swiss for an oven-readyfrittatathat comes together in no time.
Store the eggs separately if possible.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Past that point, the texture of the salad may begin to suffer.
To repurpose leftovers, saute the salad (minus the eggs) until most of the moisture has evaporated.
Add some beaten eggs and shredded cheese, and bake for a delicious, low-effort frittata.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)spinach leaves, rinsed, dried, and rough stems trimmed
1/2pkg.
Pour the remaining bacon grease into a heatproof bowl.
Start making bacon dressing:
Measure 3 tablespoons of bacon grease back into the skillet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If theres less than 3 tablespoons left, use olive oil for the remaining amount.
Discard any remaining bacon grease, or reserve it for another use.
Finish salad:
Pour the dressing over the spinach mixture and toss to evenly coat the leaves.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Taste for seasoning and add salt and/or pepper if needed.
Top with the eggs and reserved bacon; serve immediately.
Feel free to swap the bacon with turkey bacon or plant-based options.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Top the salad with the warm dressing just before serving, and toss quickly to keep the spinach crisp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
