Spinach Salad with Warm Bacon & Apple Cider Dressing
Published: Friday, September 18, 2026
10 oz. pre-washed baby spinach
2 slices bacon, finely chopped
3 oz. Canadian bacon, finely chopped
2 tsp. olive oil
½ red onion, sliced (about 1 c.)
1 lb. button mushrooms, coarsely chopped
1 c. apple cider
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
Salt and pepper
Place spinach in a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach.
Add apple cider and vinegar to the skillet and turn heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8-10 minutes or until cider is reduced to about ½ cup. Whisk in mustard, salt and pepper, to taste. Pour over the mushrooms and spinach and toss until well coated. Sprinkle bacon on top. —2 servings.
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