From our Family Farms to Your Family Table, Happy Thanksgiving!

Spinach Salad with Hot Bacon Maple Dressing

If you like spinach salad with hot bacon dressing, you’ll love spinach salad with hot bacon maple dressing. Maple and bacon have a wonderful affinity for each other—and they get even more interesting with onions and vinegar in the mix. Choose the freshest, deepest green organic spinach you can find for this classic-with-a-twist.

And what about add-ons? Hard-cooked, omega-3-rich eggs, sautéed mushrooms or roasted red peppers would surely gild the lily.


  • 1/2 lb Organic Prairie Hardwood Smoked Bacon
  • 2 medium-sized red or sweet onions
  • 6 tablespoon maple syrup, or to taste
  • 6 tablespoon rice vinegar, or to taste
  •  salt and pepper to taste
  • 12-16 ounce fresh spinach leaves
  •  Organic Valley Large Eggs, hard cooked and quartered or chopped


1. Working in batches to avoid crowding the pan, cook bacon over medium flame and turning slices to brown both sides. Transfer cooked strips to paper towels to drain. Break into medium-size pieces.

2. While bacon is cooking, peel and slice the onions into thin rounds and then separate the rounds into rings. Cook onions slowly in the bacon fat that’s left in the pan. Stir in maple syrup, vinegar and salt and pepper. Make it as sweet or sour as you like. If you’re not going to use the dressing right away, turn off the flame and reheat the dressing just before serving.

3. To serve, place the spinach in a large bowl; toss in enough of the hot dressing to coat all the leaves. Garnish with hard-cooked eggs, if desired, and serve immediately.