Recipe by: Barbara Martinez
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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February 1, 2026
The first time I tasted a hot bacon dressing was during a site visit to Sunset Station in San Antonio, where several of my colleagues and I were evaluating the space as a potential event venue. As part of the process, we were served a full meal, and while everything was very well done, it was the hot bacon dressing that stopped the table. Tangy, savory, and unapologetically generous, it was the kind of dish that makes everyone pause mid-conversation. This version is inspired by that moment — rich with bacon, balanced with acidity, and proof that the right dressing can turn anyone into a spinach lover.
Use a sharp pin to gently prick a small hole in the rounded end of each egg.
Place eggs (3) in a saucepan and cover with cold water by at least 1 inch.
Bring to a full boil. Once boiling, turn off the heat, cover, and let the eggs sit in the hot water for 6 minutes.
Transfer immediately to cold water. Once cool, peel and slice into wedges. Set aside.
Slice the red onion (½ small) paper-thin.
A mandolin works great here.
In a large skillet over medium heat, cook the chopped bacon (1 lb) until crisp. Transfer bacon to a paper towel-lined plate to drain. Reserve the rendered fat in the pan.
Measure ¼ cup of the rendered bacon fat into a small saucepan. Set over low heat and whisk in the red wine vinegar (¼ cup), honey (1 ½ tsp), and Dijon mustard (1 tsp). Season with a generous pinch of kosher salt (1 pinch)and freshly cracked black pepper (1). Taste and adjust sweetness if needed.
Save any excess bacon fat for another recipe or to make more hot bacon dressing!
In a large bowl, combine the spinach (8 oz), mushrooms (4–6 oz), and red onion (½ small). Pour the hot dressing over the greens and toss gently until just coated. Add the bacon and toss once more.
Divide the salad among plates or bowls. Top evenly with the sliced eggs and finish with freshly cracked black pepper. Serve immediately while the dressing is still hot.
For a more composed presentation, the salad can be plated with the bacon already added, and the warm dressing passed at the table. This allows guests to dress their salads lightly or generously, depending on preference.
Turkey bacon will not work in this recipe. The dressing relies on rendered bacon fat for both flavor and structure.
Best served immediately while the dressing is hot and lightly wilts the spinach.
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