Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
Igor Gjozinski
May 20, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
443g
Time Breakdown
Preparation
10m
Cooking
7m
Resting
3m
Total Time
20m
Nutrition
771
Calories
37 g
Protein
5.5 g
Carbs
54.8 g
Fat
Sugar:
1.9 g
Fiber:
2.3 g
Saturated Fat:
15 g
Unsaturated Fat:
28.5 g
Trans Fat:
0 g
Cholesterol:
82.5 mg
Sodium:
640.9 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
462.6mg
Salt:
0.5g
Ingredients
Sun dried tomatoes
40
Gram
269.6
1.2g
2.8g
4.8g
Spinach fresh
150
Gram
34.5
4.3g
5.4g
0.0g
Bacon
150
Gram
811.5
55.6g
0.0g
62.7g
Walnuts
50
Gram
131.0
3.0g
2.7g
13.4g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
Cold pressed sunflower oil
20
Gram
176.8
0.0g
0.0g
20.0g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
Ingredients:
Salad:
150 g bacon, cut into 1 cm cubes
50 handful walnuts
Salt, to taste
150 g baby spinach leaves
4–5 sun-dried tomatoes, thinly sliced
Parmesan cheese (tiny leaves or grated), for garnish 30 g
Vinaigrette:
1 tsp mustard
1 tsp honey
Juice of ½ lemon
2 tbsp cold-pressed sunflower oil
1 tsp soy sauce
½ tsp salt
---
Instructions:
1. Prepare the bacon:
Cut bacon into 1 cm cubes. Place in a skillet over medium heat and fry for 5–7 minutes, or until golden and crispy. Remove and drain on a paper towel. Let cool.
2. Toast the walnuts:
Place walnuts in a microwave-safe bowl and lightly moisten with a splash of water (about half a handful). Season with salt. Microwave on a combined microwave + grill setting (C-1) for 3.5 minutes. Let cool.
3. Make the vinaigrette:
In a small bowl, whisk together the mustard, honey, lemon juice, sunflower oil, soy sauce, and salt until emulsified.
4. Assemble the salad:
In a large bowl, combine the baby spinach, sun-dried tomatoes, cooled bacon, and walnuts. Drizzle with the vinaigrette and toss gently to coat.
5. Finish and serve:
Garnish with tiny parmesan leaves or a sprinkle of grated parmesan. Serve immediately.
Bon Appetit
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
Created on May 20, 2025
Total Time:
20m
Servings: 2
Difficulty: Easy
Category: Salad
Nutrition Facts (per serving)
| Calories: 771 | Protein: 37g | Carbs: 5.5g | Fat: 54.8g |
Ingredients
- 40 Gram Sun dried tomatoes
- 150 Gram Spinach fresh
- 150 Gram Bacon
- 50 Gram Walnuts
- 30 Gram Parmesan cheese
- 20 Gram Cold pressed sunflower oil
- 3 Gram Salt
Instructions
Spinach Salad with Bacon, Walnuts, and Honey-Mustard Vinaigrette
Ingredients:
Salad:
150 g bacon, cut into 1 cm cubes
50 handful walnuts
Salt, to taste
150 g baby spinach leaves
4–5 sun-dried tomatoes, thinly sliced
Parmesan cheese (tiny leaves or grated), for garnish 30 g
Vinaigrette:
1 tsp mustard
1 tsp honey
Juice of ½ lemon
2 tbsp cold-pressed sunflower oil
1 tsp soy sauce
½ tsp salt
---
Instructions:
1. Prepare the bacon:
Cut bacon into 1 cm cubes. Place in a skillet over medium heat and fry for 5–7 minutes, or until golden and crispy. Remove and drain on a paper towel. Let cool.
2. Toast the walnuts:
Place walnuts in a microwave-safe bowl and lightly moisten with a splash of water (about half a handful). Season with salt. Microwave on a combined microwave + grill setting (C-1) for 3.5 minutes. Let cool.
3. Make the vinaigrette:
In a small bowl, whisk together the mustard, honey, lemon juice, sunflower oil, soy sauce, and salt until emulsified.
4. Assemble the salad:
In a large bowl, combine the baby spinach, sun-dried tomatoes, cooled bacon, and walnuts. Drizzle with the vinaigrette and toss gently to coat.
5. Finish and serve:
Garnish with tiny parmesan leaves or a sprinkle of grated parmesan. Serve immediately.
Bon Appetit