Spinach Salad with Bacon and Eggs
This Spinach Salad with Bacon and Eggs is a classic, protein-packed dish featuring crisp bacon, hard-boiled eggs, fresh baby spinach, and a warm, tangy vinaigrette. The balance of smoky, savory, and slightly sweet flavors makes it a satisfying meal on its own or a hearty side dish. Rich in iron, healthy fats, and protein, this salad is both delicious and nutritious.
Ingredients
(Serves 4)
For the Salad
6 cups (180g) fresh baby spinach
4 slices thick-cut bacon, chopped
3 large eggs, hard-boiled and sliced
½ small red onion, thinly sliced
¼ cup (30g) cherry tomatoes, halved (optional)
¼ cup (30g) sliced mushrooms (optional, for extra texture)
¼ cup (30g) crumbled feta or goat cheese (optional, for creaminess)
For the Warm Bacon Dressing
3 tbsp bacon grease (from cooked bacon)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp honey or maple syrup (optional, for balance)
½ tsp garlic powder
½ tsp black pepper
Salt to taste
Instructions
Step 1: Cook the Bacon
1. In a skillet over medium heat, cook the chopped bacon until crispy (5-7 minutes).
2. Transfer bacon to a paper towel-lined plate, reserving 3 tbsp bacon grease in the pan for the dressing.
Step 2: Prepare the Hard-Boiled Eggs
1. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
2. Drain and transfer eggs to an ice bath for 5 minutes, then peel and slice.
Step 3: Make the Warm Bacon Dressing
1. Reheat the reserved bacon grease over low heat.
2. Whisk in apple cider vinegar, Dijon mustard, honey, garlic powder, black pepper, and salt. Stir until smooth and warm.
Step 4: Assemble the Salad
1. In a large bowl, combine spinach, red onion, cherry tomatoes, and mushrooms (if using).
2. Pour the warm dressing over the salad and toss gently.
3. Top with sliced eggs, crispy bacon, and crumbled cheese (if using).
Step 5: Serve
1. Serve immediately while the dressing is warm.
Nutritional Information
(Per Serving – Without Cheese)
Calories: ~250 kcal
Protein: ~12g
Carbohydrates: ~5g
Fiber: ~2g
Fats: ~20g
Sodium: ~450mg (varies based on bacon and dressing ingredients)
Notes & Tips
Make It Lighter: Use turkey bacon and replace bacon grease with olive oil.
Make It Keto-Friendly: Skip the honey and use full-fat cheese.
Crunch Factor: Add toasted nuts like pecans or almonds.
Storage: Best eaten fresh, but components can be stored separately for up to 2 days.
Question Answers
1. Can I use store-bought dressing?
Yes, but the warm bacon dressing adds extra depth and richness. A balsamic or honey mustard vinaigrette works well.
2. Can I make this salad ahead of time?
You can prep all the ingredients in advance, but add the dressing just before serving.
3. What can I substitute for bacon?
Crispy pancetta or smoked turkey work well for a lighter version.
4. Can I serve this cold?
Yes! It’s delicious as a chilled salad, but the warm dressing enhances the flavors.
5. What pairs well with this salad?
Try serving it with grilled chicken, steak, or a crusty baguette.
Time Required
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This Spinach Salad with Bacon and Eggs is simple, flavorful, and packed with nutrients perfect for a quick, satisfying meal. Enjoy!