Spinach Salad with Bacon

The kitchen was quiet except for bacon sizzling in the skillet—that unmistakable sound that makes everyone wander in, wondering what's cooking. This salad happened by accident one Sunday when I'd promised something fresh but hadn't been to the grocery store. The combination of warm bacon, perfectly boiled eggs, and that tangy-sweet dressing turned a bunch of odds and ends into the kind of salad people actually talk about later.

My sister-in-law still talks about the day I served this for a casual lunch, mostly because she'd always claimed to hate spinach salad. The secret was letting her build her own bowl—more bacon, less onion, extra dressing on the side. Seeing someone convert from skeptic to asking for the recipe is exactly why I keep making this.

Ingredients

• 150 g fresh baby spinach leaves: Baby spinach is tender and mild—mature spinach can be tough and bitter in raw salads
• 4 large eggs: Room temperature eggs peel more easily after boiling
• 6 slices bacon: Thick-cut bacon holds its texture better in salads than thin slices
• 100 g cherry tomatoes: These add sweetness and color, though the salad works without them
• 1 small red onion: Soak slices in ice water for 10 minutes if you find raw onion too sharp
• 3 tbsp extra-virgin olive oil: The dressing's base—don't skimp here, quality matters
• 2 tbsp red wine vinegar: Provides the tang that cuts through rich bacon and creamy yolks
• 1 tsp Dijon mustard: This emulsifies the dressing so it doesn't separate
• 1 tsp honey: Balances acidity and brings all the flavors together
• Salt and black pepper: Freshly cracked pepper makes a noticeable difference

Instructions

Boil the eggs perfectly:

Place eggs in a single layer, cover with cold water by an inch, and bring to a full boil. Cover, remove from heat, and let sit exactly 10 minutes for perfectly set yolks that aren't chalky or green.

Crisp the bacon:

Cook bacon over medium heat, turning occasionally, until evenly browned and crispy. Drain on paper towels and crumble into pieces just before assembling—this keeps the bacon from getting soggy.

Whisk the dressing:

Combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until the mixture thickens and emulsifies completely.

Assemble the salad:

Place spinach in a large wide bowl, then arrange sliced eggs, bacon, tomatoes, and onion on top rather than tossing everything together. This presentation looks impressive and lets guests see all the components.

Dress and serve:

Drizzle dressing over the salad just before serving, using about half at first. Toss gently with salad servers, adding more dressing as needed—the spinach should be lightly coated, not drowning.

Pin it

This became my go-to contribution for potluck dinners after watching it disappear first at three separate gatherings. Something about the combination feels indulgent yet refreshing, and it's one of those dishes that converts people who claim they don't like salad.

Make It Your Own

The beauty of this salad is its flexibility—crumbled goat cheese works beautifully instead of the eggs if you need it to be vegetarian, or add toasted walnuts or pecans for extra crunch. I've also served it with grilled chicken on top for a more substantial dinner.

Perfect Boiled Eggs Every Time

After years of frustrating peeling experiences, I learned that eggs that are too fresh are actually harder to peel. Use eggs that've been in your refrigerator at least a week, and peel them under running cool water—the water helps separate the membrane from the white.

Dressing Variations

Sometimes I swap the red wine vinegar for apple cider vinegar when I want something slightly fruitier, or add a minced shallot to the dressing for more depth. The honey can be replaced with maple syrup for a different kind of sweetness, or omitted entirely if you prefer a more acidic dressing.

• Make a double batch of the dressing and use it throughout the week on simple green salads
• Crisp extra bacon and store it in the freezer for future salads
• Hard-boiled eggs keep for up to a week in their shells, so you can prep components in advance

Pin it

Serve this alongside crusty bread and a glass of crisp white wine, and you have the kind of meal that makes a random Tuesday feel special.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance. Cook and crumble bacon, boil and slice eggs, wash spinach, and whisk dressing. Store components in airtight containers in the refrigerator. Combine and dress just before serving to maintain crispness.

→ What can I substitute for bacon?

Try crispy pancetta, prosciutto, or ham for similar savory depth. For vegetarian options, use smoked tempeh, coconut bacon, or toasted nuts like pecans and walnuts for crunch and richness.

→ How do I prevent the eggs from overcooking?

Bring water to a boil, then reduce heat to a gentle simmer. Cook exactly 8 minutes for perfectly set yolks with creamy centers. Immediately transfer to ice water to stop cooking and make peeling easier.

→ Can I use other greens instead of spinach?

Arugula adds peppery bite, mixed greens provide variety, or kale offers hearty texture. Baby spinach works exceptionally well because its tender leaves complement the crispy bacon without overwhelming the delicate dressing.

→ How long does the dressing stay fresh?

Store the whisked dressing in a sealed jar or container in the refrigerator for up to one week. The oil may solidify when cold—let it sit at room temperature for 15 minutes and shake well before using.

→ What additions would enhance this salad?

Crumbled feta or goat cheese adds creaminess, toasted walnuts or pecans provide extra crunch, sliced avocado contributes richness, and fresh mushrooms offer earthy flavor. Grilled chicken breast makes it more substantial.