Spinach Salad with Bacon (Printable)

Fresh spinach leaves topped with crispy bacon, boiled eggs, and tangy homemade dressing

# What You’ll Need:

→ Salad Components

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

→ Homemade Dressing

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

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 8 minutes. Transfer eggs to an ice water bath to stop cooking, peel carefully, and slice into quarters or rounds.
02 - Arrange bacon slices in a cold skillet and set over medium heat. Cook until fat renders and bacon becomes crispy, approximately 5-7 minutes per side. Transfer to paper towels to drain excess grease, then crumble into bite-sized pieces.
03 - Combine olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously until emulsified and smooth. Season with salt and fresh black pepper to taste, adjusting acidity as needed.
04 - Place spinach leaves in a large serving bowl. Add halved cherry tomatoes and thinly sliced red onion. Arrange hard-boiled egg quarters and crumbled bacon on top.
05 - Drizzle vinaigrette evenly over salad just before serving. Gently toss to coat all ingredients without wilting the spinach. Serve immediately while bacon remains crispy and eggs are at room temperature.

# Expert Advice:

01 -
  • The warm bacon fat creates this incredible richness that coats every single leaf
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The combination of creamy eggs and sharp onion hits all the right notes
02 -
  • Dry your spinach really well after washing or the dressing will slide right off instead of clinging to the leaves
  • The salad tastes best when the bacon is still slightly warm so time your cooking accordingly
  • Do not toss the eggs too vigorously or they will break apart into little bits
03 -
  • Cook your bacon in the oven at 400 degrees for 12 minutes for perfectly even crispy slices without the mess
  • Room temperature eggs are less likely to crack when you drop them into the boiling water
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