Spinach Salad with Bacon

There was this tiny diner near my first apartment where I'd order spinach salad every Sunday morning. The owner would wink and slip me extra bacon. Recreating that combination at home taught me that a salad can actually feel indulgent.

Last summer I made this for my sister who swears she hates salads. She texted me the next day asking for the recipe and now she makes it weekly for her family. That's when I knew this wasn't just a salad—it's a conversation starter.

Ingredients

• Fresh baby spinach: The tender leaves are essential here. Tough mature spinach just doesn't work the same way.
• Large eggs: Room temperature eggs peel easier after boiling. I learned this after countless frustrating mornings.
• Bacon slices: Thick-cut holds its texture better in the salad. Thin bacon disappears too quickly.
• Red wine vinegar: Gives the dressing that restaurant-quality brightness
• Honey: Just enough to balance the vinegar's sharpness without making it sweet

Instructions

Boil the eggs:

Start with cold water covering the eggs completely. This gradual heating prevents those unsightly gray rings around the yolk.

Crisp the bacon:

Listen for the sizzling to slow down—that's when the bacon reaches perfect crispness. Don't rush it.

Whisk the dressing:

The mixture should emulsify into a creamy consistency. Keep whisking until it coats the back of your spoon.

Assemble the salad:

Place spinach in your widest bowl. Toss gently so the leaves don't bruise under the weight of the toppings.

Dress and serve:

Add dressing just before serving. The spinach stays perky and the bacon keeps its crunch.

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My neighbor smelled the bacon cooking and knocked on my door with a bottle of wine. We ended up eating this salad on her porch watching the sunset. Sometimes food is just the excuse we need for connection.

Make It Your Own

I've discovered that crumbled blue cheese creates this incredible salty partnership with the bacon. Toasted walnuts add earthiness that grounds the bright flavors.

Timing Matters

This salad needs to be assembled right before eating. The textural magic happens when everything meets at the perfect moment—warm bacon, cool spinach, tender egg.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the richness beautifully. I've also served this alongside grilled chicken for a more substantial dinner.

• Crusty bread for soaking up extra dressing
• Light soup for a complete meal
• Lemon wedge for brightening at the table

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Every time I make this salad now, I think about how the simplest ingredients can create something extraordinary. Here's to finding joy in the basics.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance—cook bacon, boil eggs, and wash spinach. Store them in airtight containers in the refrigerator. Assemble and dress just before serving to maintain freshness and texture.

→ What other toppings work well?

Crumbled feta cheese, toasted walnuts or pecans, avocado slices, grilled chicken, or fresh berries like strawberries all complement the flavors beautifully. Choose additions based on seasonal availability and personal preference.

→ How do I store leftovers?

Keep undressed components separate in the refrigerator for up to 2 days. Store bacon and eggs in sealed containers. The spinach stays fresh longer when kept dry. Avoid storing dressed portions as the greens will wilt.

→ Can I use a different green?

Arugula, mixed baby greens, or kale work as alternatives to spinach. Each brings a slightly different flavor profile and texture. Adjust quantities based on leaf size and personal taste preferences.

→ Is there a vegetarian version?

Replace bacon with smoked tempeh, coconut bacon, or roasted chickpeas for a vegetarian alternative. The smoky, savory element helps maintain depth of flavor while keeping the dish plant-based.

→ What dressing alternatives work?

Balsamic vinaigrette, ranch, or a lemon-herb dressing all pair well. Consider a warm bacon fat dressing for extra richness. Adjust acidity and sweetness to balance the saltiness of the bacon.