Spinach Salad with Bacon (Printable Version)

Fresh spinach with crispy bacon, boiled eggs, and tangy homemade dressing.

# What You'll Need:

→ Salad Components

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

# Steps:

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 an ice bath to cool, peel, and slice into quarters.
02 - Cook bacon slices in a skillet over medium heat until crispy, about 5-7 minutes per side. Drain on paper towels and crumble into bite-sized pieces.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified and smooth.
04 - Combine spinach leaves, cherry tomatoes, and red onion in a large serving bowl. Arrange sliced eggs and crumbled bacon on top.
05 - Drizzle the dressing evenly over the salad and toss gently to coat all ingredients. Serve immediately while bacon remains crispy.

# Expert Advice:

01 -
  • The warm bacon against cool spinach creates this incredible temperature contrast
  • It hits every craving: salty, tangy, fresh, and satisfying
02 -
  • Dry your spinach thoroughly after washing. Water clinging to leaves makes dressing slide right off.
  • Let the bacon cool slightly before crumbling. Hot bacon can wilt the fresh spinach instantly.
03 -
  • Cook extra bacon and store it. This salad comes together in minutes with prepped ingredients.
  • The dressing keeps for a week in the fridge. Shake well before using again.
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