Spinach Bacon Salad

There's something about bacon sizzling in a skillet that pulls me back to lazy Sunday mornings at my aunt's kitchen. She'd make this spinach salad when we'd arrive unannounced, and somehow she'd have everything ready in twenty minutes flat. The first time I actually paid attention to what she was doing, I realized it wasn't magic—just fresh spinach, crispy bacon, and a dressing that tasted nothing like the bottled stuff I'd been using. Now whenever I make it, I think of her hands moving confidently through each step, never rushing, always tasting as she went.

I once made this salad for a friend who said she didn't like salads, and she cleaned her plate without even noticing. The bacon did most of the convincing, but the homemade dressing sealed it—sharp and bright without being aggressively vinegary. She asked for the recipe right there at the table, which is when I knew it had crossed from being just another side dish into something that actually mattered.

Ingredients

• Fresh baby spinach leaves (150 g or 5 oz): Baby spinach wilts into nothing, so it tastes more substantial than it looks—buy it pre-washed if you're short on time, though you'll still want to pat it dry so the dressing clings properly.
• Large eggs (4): The yolk should have just a whisper of that greenish ring when you slice it, which means you boiled it exactly right.
• Bacon (6 slices): Choose bacon thick enough to actually crisp up; thin bacon turns to ash before you know it.
• Cherry tomatoes (100 g or 3.5 oz), halved: These are optional, but they add a little burst of sweetness that plays beautifully against the sharp dressing.
• Red onion (1 small), thinly sliced: The raw bite of red onion is what keeps this salad from feeling one-note.
• Extra-virgin olive oil (3 tbsp): This is where you use the good oil—the kind you actually taste.
• Red wine vinegar (2 tbsp): If you only have apple cider vinegar, that works too, though the flavor shifts slightly warmer.
• Dijon mustard (1 tsp): This emulsifies the dressing and adds a subtle background note without being loud about it.
• Honey (1 tsp): Just enough to round out the sharp edges of the vinegar.
• Salt and black pepper: Taste as you go—dressings taste different before and after they sit for five minutes.

Instructions

Set up your eggs:

Place eggs in a saucepan and cover them completely with cold water. Bring to a rolling boil, then remove from heat, cover, and let them sit for exactly 8 minutes—set a timer. This gives you that perfect pale yolk without the gray-green ring.

Cool them down:

Transfer the eggs to an ice bath (a bowl of cold water with a handful of ice works) and let them chill for a couple of minutes. This stops the cooking and makes them easier to peel. Once cool enough to handle, gently crack and peel under cool running water—the water helps separate the shell from the white.

Render the bacon:

Lay bacon slices flat in a skillet over medium heat and let them cook without moving them around too much. You want them crackling and copper-colored, which usually takes about 8 minutes depending on thickness. Transfer them to paper towels to drain and cool slightly, then crumble into rough, uneven pieces.

Make the dressing:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey until the mixture looks unified and slightly thickened. Season generously with salt and pepper, then taste it—it should make you want to drink it straight from the spoon.

Assemble and dress:

Pile your spinach into a large bowl, scatter the halved tomatoes, thin-sliced red onion, egg slices, and bacon over the top. Pour the dressing over everything and toss gently with your hands or two forks, making sure the dressing reaches every leaf.

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I remember the exact moment I stopped thinking of salad as an obligation and started craving it—it was a Tuesday night, and I'd made this for dinner because there wasn't much else in the fridge. But somewhere between biting through the warm bacon and tasting that sharp, clean dressing, I realized I was genuinely happy to be eating it. That's when salad stopped being a side and became something I actually looked forward to making.

The Beauty of Building Layers

The reason this salad works is that nothing in it fights for attention—each component gets its moment. The spinach is there to support and absorb, the bacon brings drama and texture, the egg adds richness and substance, and the dressing ties it all together without overwhelming anything. It's a lesson I learned the hard way by trying to cram too many things into one bowl early on. This version taught me that sometimes less really does mean more.

Timing Your Preparation

You can actually prepare most of this ahead without sacrificing quality—boil the eggs in the morning, cook the bacon and store it in an airtight container, even make the dressing and leave it on the counter. The only thing you can't do is dress and toss the spinach early. Everything else is ready to go whenever you are, which makes this perfect for nights when you're tired but still want to eat something that feels intentional.

Variations That Still Feel Right

This salad has a quiet confidence that lets you improvise without derailing it. Some people add crumbled feta or goat cheese for tanginess, others scatter toasted walnuts or sunflower seeds across the top for crunch. A friend of mine adds fresh dill because she loves the herbaceous note it brings. The dressing is flexible too—apple cider vinegar works beautifully if that's what you have, and a touch of shallot minced into the dressing changes everything without changing the spirit of the dish.

• Try a handful of toasted nuts or seeds for extra texture and earthiness.
• Fresh herbs like dill, tarragon, or chives scattered on top feel like an elegant addition.
• If you want to make it more substantial, add grilled chicken or chickpeas without losing the simplicity.

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This salad reminds me why I love cooking simple food done well—there's no pretense, no technique that's hard to master, just a few good ingredients treated with respect. Make it for yourself on a weeknight, or make it for someone else and watch how quickly they ask for seconds.

Recipe Questions & Answers

→ How do I cook bacon for the salad?

Cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble before adding to the salad.

→ What is the best way to boil eggs for slicing?

Place eggs in cold water, bring to a boil, then simmer for 8 minutes. Cool in cold water before peeling and slicing.

→ Can I substitute red wine vinegar in the dressing?

Yes, apple cider vinegar works well as a tangy alternative to red wine vinegar in this dressing.

→ Are cherry tomatoes necessary?

Cherry tomatoes add a fresh, juicy element but can be omitted or replaced according to preference.

→ How should the salad dressing be combined?

Whisk olive oil, vinegar, Dijon mustard, honey, salt, and pepper together until smooth before drizzling onto salad ingredients.