Spinach & Bacon Dinner Salad

Spinach & Bacon Dinner Salad

This dinner salad is perfect for a night when you want something a bit lighter, are pressed for time or simply want to enjoy the simple beauty of local ingredients from our producers.


  • 4 slices of bacon cut into 1/2″ pieces
  • 2 1/2 TB apple cider vinegar
  • 1 1/2 TB honey
  • 1 tsp honey mustard or 1 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • Freshly ground black pepper to taste
  • Pinch of your favorite spice blend – I highly recommend the Penzey’s Mural of Flavor or BRAISED Chaga-Thyme Superfood Seasoning
  • About 6 cups fresh spinach
  • 5 oz. sliced mushrooms – button baby bella, shiitake, or a blend
  • 2 hard or soft boiled eggs peeled and halved
  • Shaved Parmesan-Reggiano optional


  • In a medium-size nonstick skillet, fry the bacon pieces until crispy. Remove to a paper towel lined plate and set aside.
  • In a large bowl, whisk together the vinegar, honey, mustard, salt, pepper, and spice blend. Taste and adjust seasonings to your preference. Add the spinach and sliced mushrooms; gently toss to coat.
  • Divide the salad between two bowls, sprinkle in the bacon, and garnish with the eggs and Parmesan, if using.


Serve salads warm.