Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

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Chef John 22782

"This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing."
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30 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
  2. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
  3. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
  4. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
  5. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
  6. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.



I used green onions, no veggie oil, no peas or mushrooms. I added hard boiled eggs to the spinach. Everyone loved it. The recipe Makes about six hearty servings. The sugar could be adjusted ...

excellent, will use less sugar next time.

Gawd, I loved this Chef John! I've made hot bacon dressing for years, but yours is the best!

This is clearly the best hot dressing recipe there is. My spinach salad consisted of spinach, hard boiled eggs, tomatoes, cucs, carrots, shredded cheddar and restraint style croutons. My husband...

Loved this recipe. I added hard-boiled eggs instead of black-eyed peas. This was wonderful. You can't go wrong with Chef John's recipes. I love just about everything he makes.

This was my first foray into warm bacon dressing! So good! I don't even care for black-eyed peas but they were great in this dish.

watch the video! I wanted to skip the oil until watched the video, cut bacon with kitchen shears. added 2 hard boiled eggs because I like eggs in my spinach salad. other than that followed recip...

We originally had this at a high end restaurant. This seems like the same thing with one exception. They added thin slices of hard boiled egg to the salad. Highly recommend you try it with the e...

I did not cook the onion and used a sweet Vidalia onion - perfect dressing - tastes like the one my grandmother made!

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