Spinach Bacon Salad (Printable Version)

Vibrant spinach with crispy bacon, sliced eggs, and a tangy dressing for an easy satisfying meal.

# What You'll 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 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon 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 cold 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 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
04 - Combine spinach leaves, cherry tomatoes (if using), and red onion in a large bowl. Add sliced eggs and crumbled bacon.
05 - Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

# Expert Advice:

01 -
  • The warm bacon and dressing slightly wilt the spinach, creating a contrast with the cool, creamy eggs that feels restaurant quality.
  • It's endlessly adaptable you can throw in whatever vegetables or cheese you have on hand and it still works beautifully.
  • The homemade dressing takes two minutes and tastes infinitely better than anything from a bottle.
02 -
  • Don't skip the ice bath for the eggs, it stops the cooking instantly and makes them much easier to peel without tearing the whites.
  • If you dress the salad too early, the spinach will wilt and lose its texture, so wait until just before serving to add the dressing.
  • Cooking bacon over medium heat instead of high prevents it from burning on the outside while staying chewy in the middle.
03 -
  • Reserve a tablespoon of the warm bacon fat and whisk it into the dressing for an extra layer of savory richness.
  • Slice the red onion and soak it in cold water for five minutes to mellow the sharpness without losing the crunch.
  • If you're serving this for a crowd, double the dressing recipe and keep extra on the side so guests can add more if they like.
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