Spinach Salad with Bacon (Printable)

Fresh spinach with crispy bacon, boiled eggs, and tangy dressing for a satisfying meal.

# What You 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
05 - 1 small red onion, thinly sliced

→ Homemade 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 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 carefully, and slice into rounds.
02 - Arrange bacon slices in a cold skillet and set over medium heat. Cook until crispy and golden brown, turning occasionally. Drain on paper towels, then crumble into bite-sized pieces.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified and smooth. Set aside.
04 - In a large serving bowl, combine spinach leaves, cherry tomatoes, and red onion. Arrange sliced eggs and crumbled bacon on top.
05 - Drizzle the dressing evenly over the salad. Gently toss to coat all ingredients. Serve immediately while bacon remains crisp.

# Expert Hints:

01 -
  • The warm bacon against cool spinach creates that perfect temperature contrast nobody can explain but everyone loves
  • Homemade dressing comes together in seconds and tastes infinitely better than anything bottled
  • This salad transforms simple ingredients into something that feels like a restaurant meal
02 -
  • Never dress spinach salad until you're ready to serve, or it will wilt into a soggy mess
  • Warm bacon creates a lovely contrast with cold spinach, but let it cool slightly so it doesn't wilt the leaves
  • The dressing keeps in the refrigerator for up to a week and actually tastes better after flavors meld
03 -
  • Dry spinach thoroughly with a salad spinner or towels, or water clinging to the leaves will dilute the dressing
  • Warm the serving bowl in hot water for a minute before adding ingredients if you're serving this outdoors on a cool day
  • Leftover dressed salad keeps surprisingly well in the refrigerator for next-day lunch, though it's best fresh
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