Spring Mix Salad with Warm Bacon Vinaigrette

• 5 cups spring mix greens
• 4 slices thick-cut bacon, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/4 cup crumbled cooked bacon (reserved from cooking)
• 1/4 cup chopped fresh chives
• 1/4 cup sliced almonds, toasted

Steps

1. 1 Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
2. 2 Pour off all but 1 tablespoon of bacon fat from the skillet.
3. 3 Whisk vinegar, Dijon mustard, honey, salt, and pepper into the hot skillet.
4. 4 Slowly whisk in olive oil to emulsify.
5. 5 Toss spring mix greens in a large bowl.
6. 6 Pour warm vinaigrette over greens and toss to coat.
7. 7 Sprinkle with crumbled bacon, chives, and toasted almonds.
8. 8 Serve immediately for best flavor and texture.

Equipment

• Skillet
• Large mixing bowl
• Whisk

Variations

• Add grilled shrimp for a protein boost.
• Substitute walnuts for almonds for a different crunch.

Substitutions

• Use apple cider vinegar instead of red wine vinegar for a sweeter taste.
• Substitute turkey bacon for a leaner option.

Pairings

• Grilled chicken breast
• Hearty vegetable soup
• Warm crusty bread

Nutrition

Tips

• Toast almonds in a dry skillet for extra crunch.
• Warm vinaigrette helps wilt the greens slightly for a more robust texture.

Storage

Store leftover vinaigrette in an airtight container in the fridge for up to 3 days. Toss with fresh greens when ready to serve.

Freezing: Does not freeze well due to the greens and vinaigrette.

Serving Suggestions

• Pair with grilled chicken or a hearty soup for a complete meal.
• Add some crumbled feta for extra tanginess.

FAQ