Spinach Salad with Hot Bacon Maple Dressing

Not rated
0 ratings

If you like spinach salad with hot bacon dressing, you’ll love spinach salad with hot bacon maple dressing. Maple and bacon have a wonderful affinity for each other—and they get even more interesting with onions and vinegar in the mix. Choose the freshest, deepest green organic spinach you can find for this classic-with-a-twist.

And what about add-ons? Hard-cooked, omega-3-rich eggs, sautéed mushrooms or roasted red peppers would surely gild the lily.


  • 12 pound Organic Prairie Hardwood Smoked Bacon
  • 2 red onions (or sweet onions)
  • 6 tablespoons maple syrup (or to taste)
  • 6 tablespoons rice vinegar (or to taste)
  • Salt & pepper to taste
  • 12-16 ounces fresh spinach leaves
  • Organic Valley Eggs, hard-cooked (optional, quartered or chopped )


1. Working in batches to avoid crowding the pan, cook bacon over medium flame and turning slices to brown both sides. Transfer cooked strips to paper towels to drain. Break into medium-size pieces. 

2. While bacon is cooking, peel and slice the onions into thin rounds and then separate the rounds into rings. Cook onions slowly in the bacon fat that’s left in the pan. Stir in maple syrup, vinegar and salt and pepper. Make it as sweet or sour as you like. If you’re not going to use the dressing right away, turn off the flame and reheat the dressing just before serving. 

3. To serve, place the spinach in a large bowl; toss in enough of the hot dressing to coat all the leaves. Garnish with hard-cooked eggs, if desired, and serve immediately.

My Cookbook

Saved recipes: 0 edit / view


Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley