Spinach Salad with Bacon

I stumbled onto this combination during a Sunday brunch years ago when I had nothing but spinach, eggs, and bacon in the fridge. My husband took one bite and declared it better than any restaurant salad hed ever had. Now its my go-to when I need something that feels indulgent but still keeps things light.

Last summer I served this at a potluck, and three people asked for the recipe before they even finished their plates. Theres something about the combination of salty bacon, creamy yolks, and fresh spinach that just works on every level.

Ingredients

• Fresh baby spinach: Baby spinach is tender and sweet, unlike mature leaves which can be tough and bitter. Dry it thoroughly after washing so the dressing actually clings to the leaves.
• Large eggs: Room temperature eggs peel more easily after boiling. If you forgot to take them out, place cold eggs in warm water for 5 minutes before boiling.
• Bacon: Thick-cut bacon holds up better in salads than thin slices, which can turn into tiny crumbles that disappear into the greens.
• Extra-virgin olive oil: This is the backbone of the dressing. Spend the extra few dollars on good oil because you can really taste it here.
• Red wine vinegar: Adds a bright acidity that cuts through the rich bacon and egg yolks. Apple cider vinegar works too if thats what you have.
• Dijon mustard: The secret ingredient that makes the dressing emulsify properly instead of separating into an oily mess.
• Honey: Just enough to balance the acidity and bring all the flavors together. Use a mild honey so it doesnt overpower everything else.

Instructions

Perfect the eggs:

Place eggs in cold water, bring to a gentle boil, then simmer for exactly 8 minutes. Immediately plunge into ice water to stop cooking and make peeling effortless.

Crisp the bacon:

Cook over medium heat until the fat renders and the edges turn golden brown. Pat dry with paper towels so you dont end up with a greasy salad.

Whisk the dressing:

Combine oil, vinegar, mustard, honey, salt, and pepper in a small jar. Shake vigorously until thickened and creamy looking.

Assemble the salad:

Toss spinach with most of the dressing first, then arrange eggs and bacon on top. Drizzle remaining dressing over the eggs so every bite gets some.

Pin it

My daughter now requests this salad for her birthday dinner every year. Its funny how the simplest meals often become the ones that stick with us the longest.

Make It Your Own

Once you master the basic version, you will start seeing possibilities everywhere. I have added roasted sweet potatoes in autumn, fresh strawberries in spring, and even leftover grilled chicken when I needed something more substantial.

Timing Matters

The magic happens when you serve this while the bacon is still slightly warm and the eggs are chilled. That temperature contrast makes the salad feel so much more special than something pulled entirely from the fridge.

Serving Suggestions

This salad works beautifully as a light lunch on its own or as a starter alongside grilled fish or chicken. The tangy dressing and salty bacon mean you do not need heavy sides.

• Crusty bread for sopping up extra dressing
• A crisp white wine like Sauvignon Blanc cuts through the richness
• Serve immediately after tossing to keep the spinach vibrant and fresh

Pin it

Hope this salad becomes a regular in your rotation like it has in mine.

Frequently Asked Questions

→ Can I make the dressing ahead of time?

Yes, you can prepare the homemade dressing up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a good whisk before serving.

→ What can I substitute for bacon?

You can replace bacon with crispy pancetta, prosciutto, or even smoked turkey for a lighter version. Vegetarians might enjoy toasted walnuts or sunflower seeds for added crunch.

→ How do I store leftovers?

Store the salad components separately in the refrigerator. Keep dressed portions for up to 1 day, though the spinach is best enjoyed fresh. Undressed salad keeps for 2-3 days.

→ Can I use other greens instead of spinach?

Absolutely! Arugula, mixed greens, or kale work well as substitutes. Keep in mind that kale may benefit from a light massage with the dressing to soften.

→ How do I achieve perfectly boiled eggs?

Bring eggs to a boil, then reduce heat and simmer for exactly 8 minutes. Immediately transfer to an ice bath to stop cooking and prevent the green ring from forming around the yolk.