Maple Bacon Cheesecake
March 21, 2023
Pepper Bacony “BLT” Salad
March 21, 2023

Bacon Spinach Salad

Prep Time:

Serves: 4 servings


  • 8 – 10 Each Daily’s® Honey Hickory Thick Cut Bacon, cut into 1⁄2-inch pieces
  • 2 1/2 Tbsp Cider or Sherry vinegar
  • 1 1/2 Tbsp Honey
  • 1 1/2 tsp Stone ground dijon mustard
  • 1/4 Cup Shallots, finely chopped
  • 1/4 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 6 oz (8c.) Baby spinach
  • 6-8 oz Baby Bella mushrooms, sliced
  • 6-8 oz Cherry tomatoes, halved
  • 1 Red onion, julienne (thin sliced)
  • 4 Soft boiled eggs, cut into wedges
  • Blue cheese, optional


  1. Place the bacon pieces in a medium nonstick skillet and fry over medium heat with 1⁄2 cup water, stirring occasionally, cook until evenly crisp, about 12 minutes.
  2. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. (Reserve / Save the bacon fat)
  1. Whisk together the vinegar, honey, mustard, shallots, salt, and pepper. Add the bacon fat to the vinegar mixture slowly, using a whisk as you pour to combine.
  2. In a separate large bowl, add the spinach, mushrooms, tomatoes, and red onion; add dressing (as desired) and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.
  3. Divide the salad between 4 plates or bowls. Evenly divide the egg and cooked bacon among them. Serve immediately.