Spinach Salad With Warm Bacon Dressing

That first hiss from the cooker tells you something good is happening. You catch that sharp valve hiss and your attention just locks in. It27s like the start of a cozy kitchen symphony that you27ve been waiting for.

Inside, the sealing ring27s doing its job, keeping all those steam cues right where they should be. You start to notice the cozy scents wafting out, kinda teasing your appetite with the promise of something tender and packed with flavor.

Things are gently cooking, making that broth depth build up real good. You spot the mushrooms softening up, the onions working their magic in the steam, and the crispy bacon fat layering into everything. Heck, you can almost taste the spinach salad coming alive even before you get to toss it all together.

The Real Reasons You Will Love This Method

• Speedy cooking time means you get to eat sooner without sacrificing flavor.
• Pressure cooking unlocks a tender pull in your mushrooms you just can27t get with a skillet alone.
• Steam cues help lock in all those fresh, earthy notes from the spinach and veggies.
• Valves hissin27 away means your salad components steam just right, melding flavors perfectly.
• The sealing ring keeps all the brothy goodness circulating so your warm bacon dressing turns out silky and smooth.

What Goes Into the Pot Today

• 3 eggs for that perfect hard boiled addition with rich, creamy centers.
• 7 slices thick-cut peppered bacon, cooked crisp to add crunch and smoky flavor.
• 1 small red onion, thinly sliced to give a mild sharpness and color pop.
• 1 package (8 oz.) white button mushrooms, sliced to soak up every bit of warm bacon dressing.



• 8 oz. baby spinach, washed and dried, with stems removed for tender leafy bites.
• 3 tablespoons red wine vinegar for a tangy zip in that warm dressing.
• 2 teaspoons sugar to balance the vinegar and bacon fat with a hint of sweetness.
• Half a teaspoon dijon mustard adding a mild kick and thickening up the dressing.
• A dash of salt to bring all the flavors home together like they27re old friends.

The Exact Process From Start to Finish

1. Start by hard boiling the eggs. Lay them in cold water, bring to a boil, then simmer for 10 minutes. Cool 27em off, peel, and slice nice and thick.
2. Next, cook that peppered bacon in a skillet over medium heat till it27s crisp and brilliant. Take the bacon out and let it drain on paper towels, but don27t toss that bacon fat yet.
3. Slice your red onion and mushrooms thinly to get them ready for sautE9ing.
4. Throw the red onion and mushrooms into the skillet with the reserved bacon fat. Let them cook down gently, stirring every now and then, till they27re tender27bout 5 minutes.
5. Stir in your red wine vinegar, sugar, dijon mustard and a pinch of salt to the skillet. Cook it a couple more minutes, this is your warm bacon dressing coming alive.
6. Tear the baby spinach into bite-sized pieces and toss it in a big salad bowl to prep.
7. Break that crisp bacon into crumbs and add it in with the sliced eggs to the spinach.
8. Pour your warm bacon dressing over everything and toss gently. Serve right away while it27s warm and lovely.

Valve Hacks You Need to Know

• Use the quick release on the pressure cooker to stop cooking right on time and keep your spinach nice and fresh.
• If you wanna soften the flavors more, let the valve hiss for a few seconds longer before you do the quick release.
• Check that sealing ring for cracks or weird smells before you start. A good ring is like your silent partner for perfect steam cues.
• Keeping the valve clean ensures it pops open when it should, avoiding pressure build-up that could mess with your salad27s perfect tender pull.

When You Finally Get to Eat

Sitting down with this spinach salad is kinda a celebration. The warm bacon dressing drizzled over the crisp spinach hits your tongue first, sending that smoky, tangy rush that just makes you smile.

The hard boiled eggs add that creamy richness, while the mushrooms give this lovely tender pull you27ll wanna savor. You notice the red onion sharpness balancing perfectly.

Every bite carries a little bit of crunch from the bacon, tying it all together with a playful texture contrast. It27s warm but nothing too heavy, so you feel good about every forkful.

You catch yourself going back for seconds because this kinda salad just speaks your language when you want something comforting and kinda fancy all at the same time.

Keeping Leftovers Fresh and Ready

• Store your leftover spinach salad in an airtight container to keep it crisp and fresh for next day munching.
• If you can, keep the salad and the warm bacon dressing separate. That way spinach doesn27t get soggy and you can reheat the dressing just before serving.
• Refrigerate hard boiled eggs peeled or unpeeled wrapped tightly in plastic wrap if you want to keep 27em extra fresh.
• Give your leftover bacon a light reheat in a skillet to bring back some of that crisp before adding back into the salad mix.

The FAQ Section You Actually Need

• Can I skip the bacon fat for the dressing? Sure thing, but you27ll miss out on that deep smoky flavor and richness that bacon fat gives your warm dressing.
• What if I don27t have a pressure cooker? No worries, you can sautE9 the onions and mushrooms in a skillet and hard boil eggs on the stove separately. Just take a bit longer.
• How to tell when the eggs are perfectly hard boiled? Ten minutes simmering after boiling usually gets you a firm white and creamy yolk every time.
• Can I use frozen spinach instead? Frozen spinach tends to add too much water and get mushy. Fresh baby spinach is kinda key here.
• What27s the best way to store leftovers? Keep salad and dressing separate in airtight containers, refrigerate eggs wrapped tightly, and reheat bacon for crispness.
• Will the salad hold up if I make it in advance? Make it quick before serving to keep the spinach fresh and the bacon crispiest you can.

Spinach Salad

This delightful spinach salad with warm bacon dressing is a quick and comforting dish that combines fresh baby spinach, crisp bacon, and savory mushrooms for a flavorful meal that’s perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 320 kcal

Ingredients

  

Main ingredients

• 3 Eggs hard boiled
• 7 slices Thick-cut peppered bacon cooked crisp
• 1 small Red onion thinly sliced
• 8 oz White button mushrooms sliced
• 8 oz Baby spinach washed and dried, stems removed
• 3 tablespoons Red wine vinegar
• 2 teaspoons Sugar
• ½ teaspoon Dijon mustard adds mild kick and thickens dressing
• dash Salt

Instructions

 

Instructions

• Start by hard boiling the eggs. Lay them in cold water, bring to a boil, then simmer for 10 minutes. Cool them off, peel, and slice nice and thick.
• Next, cook the peppered bacon in a skillet over medium heat till crisp and brilliant. Take the bacon out and let it drain on paper towels, but don
  27t toss that bacon fat yet.
• Slice the red onion and mushrooms thinly to prepare for sautéing.
• Throw the red onion and mushrooms into the skillet with the reserved bacon fat. Let cook gently, stirring occasionally, until tender, about 5 minutes.
• Stir in red wine vinegar, sugar, dijon mustard, and a pinch of salt to the skillet. Cook for a couple more minutes to create the warm bacon dressing.
• Tear the baby spinach into bite sized pieces and toss in a big salad bowl.
• Break the crisp bacon into crumbs and add it along with the sliced eggs to the spinach.
• Pour the warm bacon dressing over everything and toss gently.
• Serve right away while warm and lovely.

Notes

Store leftovers in an airtight container to keep crisp. Keep salad and dressing separate to avoid sogginess. Refrigerate eggs wrapped tightly. Reheat bacon to restore crispness before adding back to salad.