Bacon Spinach Salad with Ponzu Vinaigrette

A warm spinach bacon salad tossed in a tangy sweet and savory ponzu vinaigrette sauce. This Japanese inspired spinach salad is packed with flavor and a perfect addition to any meal.

If you love spinach salad, this delicious recipe is just the recipe to try. Even better, this Asian spinach salad is low carb, keto friendly and sugar-free.

Ponzu vinaigrette dressing being poured onto spinach bacon salad.

What is Bacon Spinach Salad with Ponzu Vinaigrette?

Fresh spinach leaves are topped with bacon, mushrooms, and tender onions and a sweet and savory ponzu vinaigrette.

This salad is served slightly warm from placing the freshly cooked toppings on raw spinach creating a deliciously wilted spinach salad.

What is ponzu vinaigrette?

Ponzu vinaigrette is ponzu mixed with sweetener to create a sweet and savory dressing. Because ponzu is citrus based, there is no need for vinegar in this sauce.

Bacon spinach salad severed on a white plate with ponzu vinaigrette on the side, top down shot.

What is ponzu?

Ponzu is a citrus flavored soy sauce found in most Japanese supermarket and commonly used in Japanese cooking.

Can you eat raw spinach leaves in a salad?

You can absolutely eat raw spinach leaves in fact, eating them raw ensures you get all the nutrients found in spinach.

Are spinach salads healthy?

Spinach salads are packed with vitamins and minerals and a perfect, healthy meal.

Ingredients for Japanese bacon spinach salad ponzu vinaigrette laid out on the counter top.

What ingredients do I need to make spinach bacon salad?

  • Spinach Leaves – baby spinach leaves are preferred. Washed and dried.
  • Onions – sliced.
  • Mushrooms – washed and sliced.
  • Bacon thinly chopped. Use any type of preferred bacon.
  • Butter – use 100 perfect cow’s milk butter.
  • Ponzu –  a citrus based soy sauce commonly used in Japanese cooking.
  • Sweetener – we prefer monkfruit erythritol blend, a sugar-free sweetener. Use your preferred sweetener or traditional cane sugar.

How do you make bacon spinach salad?

Saute ingredients together and place on top of raw spinach. Whisk together the sauce, pour and mix until well combined.

What is the nutrition information for this wilted spinach salad recipe?

  • 164 Calories
  • 5g Carbohydrates
  • 1g Fiber
  • 4g Protein
  • 15g Fat
  • 30mg Cholesterol
  • 556mg Sodium
  • 280mg Potassium
  • 37mg Calcium
  • 1mg Iron
  • 2997ui Vitamin A
  • 10mg Vitamin C

Bacon spinach salad severed on a white plate with ponzu vinaigrette on the side.

Looking for other Asian salad recipes?

Now, let’s get making this Bacon Spinach Salad with Ponzu Vinaigrette!

  • Prepping Time 2M
  • Cook Time 8M
  • Total Time 10M
  • Net Carb/Serv ~5g
  • Servings 2

Ingredients

  • 2 Cup Spinach Leaves
  • 1/4 Cup Onions (about 1/4 of a medium onion)
  • 1/4 Cup Common Mushrooms
  • 2-3 Slices Bacon
  • 1 1/2 tbsp Butter
  • 2 tbsp Ponzu
  • 1 tsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)

Directions

1) Gather all the ingredients.

Ingredients prepared for Japanese spinach bacon salad recipe.

2) Wash spinach, dry, and place in a mixing bowl.

Washed spinach in a mixing bowl.

3) Slice onions and mushrooms.

Sliced onions and mushroom on a cutting board.

4) Prepare the dressing by mixing Ponzu with the sweetener of choice.

Ponzu with sweetener in a mixing bowl.

5) Chop bacon into bacon pieces and add to a frying pan. Cook on medium heat for 2-4 minutes until bacon is done to liking (we recommend crispy for this recipe). Once done, lay a paper towel down onto a holding plate (to soak up excess oil).

Bacon chopped and being cooked in a frying pan.

6) Add sliced onions into the same frying pan and cook for 1 minute on medium heat. Add in sliced mushrooms and cook for another 1-2 minutes until desired tenderness. Add butter and cook until melted.

Sliced onions and mushrooms being cooked in a frying pan.

7) Transfer cooked bacon, onions and mushrooms (keep liquid in frying pan) into bowl with spinach. Mix well and transfer to a serving plate.

Spinach mixed with bacon, mushrooms and onions.

8) Pour reserve liquid from the frying pan into ponzu mix from step 4), mix well and drizzle Ponzu vinaigrette dressing on top. Enjoy the spinach salad wilted.

Spinach mixed with bacon, mushrooms and onions with ponzu vinaigrette.

Hope you enjoy your Bacon Spinach Salad with Ponzu Vinaigrette!

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More Recipes

Bacon spinach salad severed on a white plate with ponzu vinaigrette being picked up with a fork.

Bacon Spinach Salad with Ponzu Vinaigrette

A warm spinach bacon salad tossed in a tangy sweet and savory ponzu vinaigrette sauce. This Japanese inspired spinach salad is packed with flavor and a perfect addition to any meal.
5 from 2 votes
Course: Appetizer, Salad
Cuisine: Asian Fusion, Japanese
Keyword: Asian spinach salad, Japanese spinach salad, Ponzu vinaigrette, spinach bacon salad, wilted spinach salad
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 164kcal

Ingredients

  • 2 Cup Spinach Leaves
  • 1/4 Cup Onions about 1/4 of a medium onion
  • 1/4 Cup Mushrooms
  • 2-3 Slices Bacon
  • 1 tbsp Butter
  • 2 tbsp Ponzu may need to more or less depending on the brandof ponzu
  • 1 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice

Instructions

  • Gather all the ingredients.
  • Wash spinach, dry, and place in a mixing bowl.
  • Slice onions and mushrooms.
  • Prepare the dressing by mixing Ponzu with the sweetener of choice.
  • Chop bacon into bacon pieces and add to a frying pan. Cook on medium heat for 2-4 minutes until bacon is done to liking (we recommend crispy for this recipe). Once done, lay a paper towel down onto a holding plate (to soak up excess oil).
  • Add sliced onions into the same frying pan and cook for 1 minute on medium heat. Add in sliced mushrooms and cook for another 1-2 minutes until desired tenderness. Add butter and cook until melted.
  • Transfer cooked bacon, onions and mushrooms (keep liquid in frying pan) into bowl with spinach. Mix well and transfer to a serving plate.
  • Pour reserve liquid from the frying pan into ponzu mix from step 4), mix well and drizzle Ponzu vinaigrette dressing on top. Enjoy the spinach salad wilted.

Video

Nutrition

Calories: 164kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 556mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2997IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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