Spinach Salad with Bacon (Printable)

Fresh spinach combined with crispy bacon, boiled eggs, tomatoes, and tangy dressing for a flavorful dish.

# What You Need:

→ Salad

01 - 5 oz fresh baby spinach leaves, washed and dried
02 - 4 large eggs
03 - 6 slices bacon
04 - 3.5 oz cherry tomatoes, halved (optional)
05 - 1 small red onion, thinly sliced

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp red wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and black pepper, to taste

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to ice water, peel, and slice.
02 - Cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
04 - Combine spinach, cherry tomatoes (if using), and red onion in a large bowl. Add sliced eggs and crumbled bacon.
05 - Drizzle dressing over the salad and gently toss to combine. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, yet feels like you made something impressive.
  • The warm bacon against cool fresh spinach creates this unexpected contrast that keeps you interested.
  • It's naturally gluten-free and packed with protein, so it works for almost any eating preference.
02 -
  • Don't dress the salad too early or the spinach will wilt and lose that fresh, tender quality you're after.
  • The warm bacon fat actually helps the greens absorb the dressing better—timing matters, so add the bacon while it's still warm.
03 -
  • Pat your spinach completely dry—water is the enemy of a crisp salad, so don't skip this step.
  • Make the dressing in a mason jar and shake it vigorously; the vigorous movement emulsifies it better than whisking and you can store leftovers easily.
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