Spinach Bacon Salad

The first time I made this spinach salad, my kitchen smelled like bacon and Sunday morning. I had meant to meal prep something sensible for the week, but ended up eating half the salad standing at the counter while it was still warm from the freshly cooked eggs. That is when I realized salads do not have to be an afterthought.

Last summer I served this at a backyard dinner and my friend who claims to hate salad went back for thirds. There is something about the combination of textures, the creamy yolks, the crunch of bacon, the tender spinach, that just works. People underestimate how satisfying a really good salad can be.

Ingredients

• 150 g fresh baby spinach leaves: Baby spinach is tender and mild, unlike mature spinach which can be tough and bitter. Dry the leaves thoroughly after washing or the dressing will slide right off.
• 4 large eggs: Room temperature eggs are less likely to crack when boiling. I learned this after losing two eggs to the pot.
• 6 slices bacon: Thick cut bacon holds up better in salads and stays crispy longer. Thin bacon can turn soggy pretty quickly once dressed.
• 100 g cherry tomatoes: These add brightness and acidity that cuts through the rich bacon and creamy yolks. Leave them out if you prefer, but they really make the dish pop.
• 1 small red onion: Slice the onion paper thin. A sharp mandoline works wonders here, but careful with those fingers.
• 3 tbsp extra-virgin olive oil: Good olive oil matters here since it is one of the main flavors. Use something you would put on bread.
• 2 tbsp red wine vinegar: Apple cider vinegar works too and gives a slightly fruitier note if that is your preference.
• 1 tsp Dijon mustard: This emulsifies the dressing and adds just the right amount of sharpness to cut through the richness.
• 1 tsp honey: Balances the acidity and brings everything together. Maple syrup works in a pinch.
• Salt and black pepper: Freshly cracked black pepper makes a huge difference here. The little flecks look beautiful against the white egg yolks.

Instructions

Perfect boiled eggs:

Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then immediately reduce heat to a gentle simmer. Set a timer for exactly 8 minutes for that beautiful jammy yolk that is not too runny, not too firm.

Crispy bacon magic:

Lay bacon slices in a cold skillet and turn the heat to medium. This gradual rendering helps the fat cook off evenly and prevents curling. Cook until deeply golden and fat has rendered, about 5 to 7 minutes per side. Transfer to paper towels to drain, then crumble into generous bite sized pieces.

The dressing that ties it together:

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until completely emulsified. The mixture should thicken slightly and look glossy. Taste and adjust seasoning, remembering that the bacon will add saltiness to the final dish.

Building the salad:

In a large shallow bowl, arrange the spinach as your base. Scatter the cherry tomatoes and red onion over the top, then tuck in the sliced boiled eggs and crumbled bacon. I like to arrange the eggs prettily rather than just tossing them in, because we eat with our eyes first.

The final toss:

Drizzle about half the dressing over the salad and gently toss with tongs or your hands to coat everything evenly. Add more dressing as needed, then serve immediately while the bacon is still warm and the eggs retain that lovely temperature contrast.

Save

This salad became my go to for dinner parties after that summer evening when conversation paused and everyone just kept eating. There is something deeply satisfying about serving something that looks beautiful but does not require hours of fuss. The best recipes are often the simplest ones done right.

Making It Your Own

Sometimes I add crumbled feta or goat cheese when I want extra creaminess. Toasted walnuts or pecans bring a lovely crunch and earthiness that pairs beautifully with the bacon. Once I even added diced avocado and it was ridiculously good.

Timing Everything Right

The trick is having your eggs peeled and sliced while the bacon is still warm. I start the eggs first since they need time to cool before peeling. By the time the bacon is done and drained, everything is ready to come together at once.

Serving Suggestions

This works as a light lunch on its own or as a stunning first course for dinner. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I have also served it alongside grilled chicken or fish for a more substantial meal.

• Use a wide shallow bowl rather than a deep one so you can see all the beautiful layers
• Keep extra dressing on the table in case guests want more
• Consider serving with crusty bread to soak up any extra dressing at the bottom

Save

Salads like this remind me that simple ingredients, treated with care and attention, can become something truly special. Hope this finds its way into your regular rotation.

Recipe FAQs

→ How should the eggs be cooked?

Boil eggs for 8 minutes, then cool in cold water before peeling and slicing to get firm yolks without overcooking.

→ What is the best way to prepare the bacon?

Cook bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble for easy mixing.

→ Can the dressing be adjusted?

Yes, you can substitute red wine vinegar with apple cider vinegar or adjust honey and mustard to suit your taste.

→ Are there any suggested additions to enhance flavor?

Adding crumbled feta cheese or toasted nuts adds extra texture and richness to the dish.

→ What kind of wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the fresh and savory elements nicely.