Spinach Bacon Salad (Printable version)

Fresh spinach and crispy bacon combine with boiled eggs and tangy dressing for a flavorful light meal.

# What You'll Need:

→ Salad

01 - 5 ounces fresh baby spinach leaves, washed and dried
02 - 4 large eggs
03 - 6 slices bacon
04 - 3.5 ounces cherry tomatoes, halved (optional)
05 - 1 small red onion, thinly sliced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and black pepper, to taste

# How-To Steps:

01 - Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to cold water, peel, and slice.
02 - Cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
04 - Combine spinach leaves, cherry tomatoes if using, and red onion in a large bowl. Add sliced eggs and crumbled bacon.
05 - Drizzle the salad with dressing and gently toss to combine. Serve immediately.

# Expert Hints:

01 -
  • The warm eggs and crispy bacon create this incredible temperature contrast that makes each bite exciting
  • It comes together in under 30 minutes but tastes like something from a proper restaurant
02 -
  • Soggy bacon ruins this salad, so cook it until it is properly crisp and drain it well on paper towels
  • Dress the salad right before serving, otherwise the spinach will wilt and lose its appealing crunch
03 -
  • The trick to peeling boiled eggs easily is to peel them under running water while they are still warm
  • Massaging the spinach with a tiny bit of olive oil before dressing makes it extraordinarily tender
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