Serves: 4

Enjoy this salad with a warm bacon vinaigrette dressing as a wonderful side to your main course. As an alternative, add items such as soft boiled eggs or chicken on top to make this salad a meal in itself.


  • 8 pieces thick-sliced bacon
    cut into small pieces
  • 2 shallots
    finely diced
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 2 tsp Dijon mustard
  • 1 tsp coarse salt
  • 6 oz baby spinach
  • 2 cups baby bella mushrooms
  • 1 cup grape tomatoes
    sliced in half


  1. Cook the bacon in a frying pan on the stove over medium heat. Stirring occasionally until crisp, about 10 minutes. 
  2. While the bacon is cooking, start the dressing for the salad. In a medium bowl, whisk the vinegar, honey, mustard, salt, and pepper. Set aside. 
  3. When the bacon is done, place the cooked bacon on a paper towel lined plate, and pour the grease into a small bowl. 
  4. Take 4-5 tbsp of the bacon fat (discard the rest) and add it back to the frying pan along with the shallots and mushrooms, allowing them to cook over medium heat for 3-5 minutes. Stir frequently so they do not burn. 
  5. Once softened, pour the contents from the frying pan (shallots, mushrooms, and any remaining grease in the pan), into the bowl with the dressing along with the bacon pieces. Whisk together. 
  6. In a large serving bowl, place the spinach. 
  7. Pour the dressing over the spinach, tossing to coat all of the greens. Top with sliced grape tomatoes and serve immediately.