Spinach Salad with Bacon (Printable)

Fresh spinach with crispy bacon, boiled eggs, and tangy homemade dressing for a satisfying meal.

# Ingredient List:

→ Salad Components

01 - 5 oz fresh baby spinach leaves, washed and thoroughly 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 freshly ground black pepper to taste

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately reduce heat to medium-low and simmer for 8 minutes. Transfer eggs to an ice bath or run under cold water for 2 minutes. Peel carefully and slice into quarters or rounds.
02 - Arrange bacon slices in a cold skillet and place over medium heat. Cook, turning occasionally, until bacon reaches desired crispiness, approximately 6-8 minutes. Transfer to paper towels to drain excess grease, then crumble into bite-sized pieces.
03 - In a small mixing bowl, combine olive oil, red wine vinegar, Dijon mustard, and honey. Whisk vigorously until fully emulsified and smooth. Season with salt and pepper to taste, adjusting acidity or sweetness as desired.
04 - In a large serving bowl, combine spinach, halved cherry tomatoes, and sliced red onion. Arrange quartered eggs and crumbled bacon on top. Drizzle dressing evenly over salad and toss gently to coat all components without wilting the spinach. Serve immediately while bacon remains crispy.

# Expert Hints:

01 -
  • The warm bacon against cool crisp spinach creates this incredible temperature contrast that makes every bite interesting
  • It comes together in under 30 minutes but tastes like you spent much longer on it
  • The homemade dressing is perfectly balanced and keeps well in the fridge for future salads
02 -
  • Never dress the salad until you are ready to serve—the spinach will wilt within minutes and the bacon will lose its crunch
  • The dressing makes more than you need, but leftovers keep beautifully in the fridge for up to a week
  • Room temperature ingredients absorb dressing better than cold ones, so let the eggs and spinach sit out for 15 minutes before assembling
03 -
  • Spinach stems can be tough—pinch them off while washing for the most tender bite
  • Reserve a tablespoon of bacon fat and whisk it into the dressing for an extra layer of savory depth
  • If making ahead, keep all components separate and toss everything together just before serving
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