Spinach Bacon Salad (Printer-friendly)

Fresh spinach and crispy bacon combined with sliced eggs and tangy dressing for a light meal.

# Ingredient List:

→ 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, cover with cold water and bring to a boil. 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 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until smooth.
04 - Combine spinach, cherry tomatoes (if using), and red onion in a large bowl. Add sliced eggs and crumbled bacon.
05 - Drizzle dressing over salad and gently toss to combine. Serve immediately.

# Expert Tips:

01 -
  • It's genuinely quick—you'll have lunch on the table while your coffee is still hot.
  • The contrast between tender spinach and crackling bacon is the kind of simple pleasure that keeps you coming back.
  • It actually feels like you're eating something nourishing instead of guilty.
02 -
  • Don't dress the salad too far ahead—spinach starts to wilt almost immediately, so that five-minute window between dressing and eating is sacred.
  • The secret to crispy bacon is not moving it around in the skillet; let it sit and develop color, and it'll be infinitely better than if you're constantly flipping and fussing.
03 -
  • Pat your spinach dry before serving—any excess water will dilute the dressing and make the whole salad taste limp.
  • Whisk the dressing vigorously; it should look slightly thickened and unified, not oily and separated.
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