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BlogRecipes

Spinach Salad with Warm Bacon Vinaigrette

byJoanna Gaines
Total 20 mins, includes cooling time
Active 20 mins
Makes 6 servings
fromChicken Pot PieMagnolia Table with Joanna Gaines
TIP: Store leftover dressing in a jar in the refrigerator for up to 5 days.
Ingredients
    • 5 ounces baby spinach leaves
    • 4 hard-boiled eggs, thinly sliced
    • 1/2 medium red onion, thinly sliced
    • 5 strips thick-cut bacon, diced
    • 3/4 cup diced yellow onions
    • 3 garlic cloves, minced
    • 3 tablespoons white wine
    • 3 tablespoons white wine vinegar
    • 3 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1 teaspoon freshly ground black pepper
    Directions
    1. Fill a large bowl with the spinach leaves, top with the eggs and sliced red onion.
    2. In a 10-inch skillet, cook the diced bacon over medium heat, stirring occasionally, until it starts browning, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are translucent, about 2 minutes. Stir in the garlic, wine, vinegar, honey, Dijon mustard, and black pepper.
    3. Drizzle the dressing over the salad and serve immediately.

    Meet The Creator

    Joanna Gaines

    Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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