Warm Bacon & Spinach Salad
Author: Marla Hingley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 4-6 hard-boiled eggs, peeled and sliced
  • 4 handfuls fresh spinach or spinach/mescalin blend
  • 4-8 slices bacon, cooked & chopped
  • 2 tsp fresh dill, optional
Dressing (makes ½ cup)
  • 2 ½ Tbsp white wine vinegar
  • 1 tsp Dijon or seeded mustard
  • 1 tsp GF Worcestershire sauce
  • ⅓ cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  1. For dressing, combine all ingredients in a mini blender and process until smooth and emulsified.
  2. Cook bacon and eggs. Set aside.
  3. Wipe skillet out (after cooking bacon), and pour half of the dressing into the still warm skillet. Gently allow dressing to warm – do not let it boil in any way or it will come out of its emulsification and be very oily.
  4. Add greens to large bowl, and pour warm dressing over. Gently toss, then divide between 4 bowls. Top each with chopped bacon, hard-boiled eggs and dill.
Keep leftover dressing in fridge for up to a 5 days.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/warm-bacon-spinach-salad/