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Spinach salad with warm bacon dressing


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Rate this recipe 4.8/5 (15 Votes)


  • 5 slices bacon, roughly chopped
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar or honey
  • 1 teaspoon dijon mustard
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound spinach (not baby), tough stems removed
  • 2 cups seedless red grapes, halved
  • 4 ounces blue cheese, crumbled (about 3/4 cup)
  • Croutons, for topping
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Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.

Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.

Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

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