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Spinach Salad with Warm Bacon-Mustard Dressing


  • 1 (10 ounce) bag baby spinach leaves
  • 4 hard-cooked eggs, peeled and sliced
  • 1 c sliced mushrooms
  • 4 strips crisply cooked bacon, crumbled
  • 10 oz Swiss cheese, shredded
  • 1/2 c toasted sliced almonds
  • 1 tbsp. olive oil
  • 1 large shallot, minced
  • 1 tsp. garlic, minced
  • 1/3 c white wine vinegar
  • 1/3 c Dijon mustard
  • 1/3 c honey
  • 2 strips crisply cooked bacon, crumbled
  • salt and pepper to taste


  1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  3. Pour hot dressing over spinach and toss to coat.