Classic Spinach Salad with Bacon and Eggs
This classic spinach salad is a timeless combination of tender baby spinach, crispy bacon, sliced hard-boiled eggs, red onions, and a warm tangy dressing. It’s savory, rich in protein, and perfectly balanced with a touch of sweetness and acidity. Perfect as a light lunch, side dish, or even a simple dinner!
Time & Servings:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
For the salad:
6 cups fresh baby spinach, washed and dried
4 slices bacon, chopped
2 hard-boiled eggs, sliced
1/4 cup red onion, thinly sliced
1/4 cup mushrooms, thinly sliced (optional)
Croutons or sunflower seeds for crunch (optional)
For the warm dressing:
3 tbsp bacon drippings (or olive oil if preferred)
2 tbsp red wine vinegar or apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or sugar (optional)
Salt and black pepper to taste
Instructions:
1. Cook the Bacon:
In a skillet, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set on a paper towel. Reserve 3 tbsp of bacon fat for the dressing.
2. Make the Dressing:
To the same skillet with bacon drippings, add vinegar, Dijon mustard, honey (if using), salt, and pepper. Whisk well over low heat until emulsified and warm. Remove from heat.
3. Assemble the Salad:
In a large bowl, combine spinach, red onion, sliced mushrooms (if using), and crumbled bacon.
4. Top & Dress:
Add the sliced eggs on top. Drizzle the warm dressing over the salad just before serving. Toss gently and serve immediately.
Notes & Tips:
Eggs: Use freshly boiled eggs, peeled and cooled. Slightly jammy centers are great for texture!
Dressing: Warm dressing brings out the flavors in spinach—don’t overheat or boil it.
Make-Ahead: You can prep all the ingredients separately and assemble just before eating.
Add-ins: Try goat cheese, blue cheese crumbles, sliced avocado, or toasted pecans for a twist.
Vegan Option: Use plant-based bacon and olive oil instead of bacon fat, and skip the egg.
Frequently Asked Questions
Q: Can I use store-bought dressing?
A: Yes, but the homemade warm bacon dressing is what makes this salad special!
Q: Is this salad served warm or cold?
A: The salad itself is cool, but the dressing is warm, which slightly wilts the spinach and blends flavors beautifully.
Q: Can I use turkey bacon?
A: Definitely. It’s a leaner option and still adds flavor.
Q: How do I store leftovers?
A: It’s best served fresh. If storing, keep dressing separate and refrigerate up to 2 days.
Nutritional Information
Calories: ~280 kcal
Protein: 10g
Carbohydrates: 5g
Sugars: 2g
Fat: 23g
Fiber: 2g
Sodium: ~380mg
Health Benefits:
Spinach is packed with iron, folate, and vitamins A, C, and K.
Eggs are rich in high-quality protein and essential nutrients like choline and B12.
Bacon, while high in fat, adds flavor in small quantities and provides protein and B vitamins.
Onions & vinegar support digestion and add antioxidants.
This salad is a perfect mix of fresh greens and savory richness, delivering both flavor and nutrients in every bite.