Warm Bacon Vinaigrette Spinach Salad

Why This Is Strictly Keto

The warm dressing is built straight from rendered bacon fat, vinegar and mustard rather than a bottled dressing sweetened with sugar, and the toppings are just eggs, mushrooms and bacon — nothing processed.

Ingredients

• 6 slices bacon, chopped
• 8 oz cremini mushrooms, sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, minced
• 8 cups fresh baby spinach
• 3 soft-boiled eggs, halved
• Salt and black pepper, to taste

Instructions

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–7 minutes. Remove with a slotted spoon, leaving the fat in the pan.

2. Sauté the mushrooms: Add mushrooms to the bacon fat and cook 4–5 minutes until browned and tender.

3. Make the vinaigrette: Reduce heat to low. Whisk in apple cider vinegar, Dijon mustard and shallot directly into the pan drippings. Season with salt and pepper.

4. Toss: Place the spinach in a large bowl. Pour the warm bacon vinaigrette and mushrooms over the spinach and toss quickly to slightly wilt the leaves.

5. Serve: Top with crispy bacon and soft-boiled egg halves. Serve immediately while still warm.

Nutritional Info (per serving, approximate)

Tips

• Toss the spinach with the hot dressing right before serving so the leaves wilt slightly but stay vibrant.
• Soft-boil the eggs for 6 1/2 minutes for a jammy yolk that adds richness to the salad.
• Bacon fat solidifies quickly, so work fast once you start whisking the vinaigrette.