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Keto Salads

Spinach Salad with Curry Vinaigrette

I find myself making this spinach salad with curry vinaigrette whenever I need something both satisfying and low-carb. The crispy bacon and earthy mushrooms pair beautifully with the fragrant curry dressing, creating a salad that feels indulgent yet incredibly fresh. It’s the kind of meal that comes together in minutes but tastes like something special.

15 min Prep time 15 min Cook time 30 min Total time 4 Servings 350 Calories
Spinach Salad with Curry Vinaigrette

Ingredients

  • /4 pound slab bacon
  • tablespoon curry powder
  • tablespoons red wine vinegar
  • tablespoon Dijon mustard
  • tablespoons vegetable oil
  • salt and pepper to taste
  • cups flat leaf spinach, rinsed and stems removed
  • fresh mushrooms, sliced

Instructions

  1. Step 1

    Start by trimming the rind from the slab bacon and cutting it into 1-inch cubes. Place them in a large skillet over medium-high heat and cook until deeply golden and crispy. While the bacon crisps, toast the curry powder in a dry skillet over medium heat for about 30 seconds until fragrant, then remove from heat. In a medium bowl, whisk together the red wine vinegar and Dijon mustard. Slowly drizzle in the vegetable oil, whisking constantly to create a smooth emulsion. Whisk in the toasted curry powder and season with salt and pepper. Once the bacon is done, drain it on paper towels but keep it warm. In a large bowl, combine the spinach and sliced mushrooms. I like to pour the vinaigrette over the greens, add the warm bacon, and toss gently to coat every leaf. Adjust seasoning to taste and serve immediately for the best flavor and texture.

Chef's Tip

I always warm the vinaigrette slightly by placing the mixing bowl over the warm skillet—it helps the flavors meld and gently wilts the spinach for a more tender texture, making the salad even more comforting.

Storage Tips

This salad is best enjoyed fresh, but if you need to store leftovers, keep the dressing separate and toss just before serving. The bacon can be made ahead and stored in the fridge for up to 3 days.

Variation Tips

For extra crunch, sprinkle toasted slivered almonds or sunflower seeds on top. Swap the spinach for arugula to add a peppery bite, and try adding diced avocado for creaminess and a boost of healthy fats.

Frequently Asked Questions