Spinach Salad with Bacon

The first time I made this spinach salad, I was trying to use up ingredients from a brunch that never happened. There I was with a dozen eggs and a pack of bacon, so I threw everything together in a bowl. My husband took one bite and asked why we hadn't been eating this for years. Now it's become our go-to Sunday lunch.

Last summer, I served this at a backyard gathering and watched three different people ask for the recipe within ten minutes. Something about the combination of silky eggs, smoky bacon, and that tangy dressing just makes people pause their conversations and actually enjoy their food. My neighbor now makes it every week for her family dinner.

Ingredients

• Fresh baby spinach leaves: The tender leaves matter here. Mature spinach can be tough and bitter, so reach for those delicate baby greens and dry them thoroughly after washing.
• Large eggs: Room temperature eggs peel more easily after boiling. I learned this after countless frustrating attempts with cold eggs straight from the fridge.
• Bacon slices: Thick-cut bacon holds up better in salads and gives you those substantial crispy bites everyone reaches for first.
• Red wine vinegar: This creates the backbone of the dressing. Apple cider vinegar works in a pinch but the red wine version gives that restaurant quality finish.
• Honey: Just enough to balance the acidity and help the dressing cling to every single leaf.

Instructions

Perfect the eggs:

Place eggs in cold water, bring to a gentle boil, then reduce heat and simmer exactly 8 minutes. Immediately transfer to an ice bath to stop cooking and make peeling effortless.

Crisp the bacon:

Cook over medium heat until the fat renders and the pieces turn golden brown. Drain thoroughly on paper towels so your salad stays crisp, not soggy.

Whisk the dressing:

Combine oil, vinegar, mustard, honey, salt and pepper until completely emulsified. The mixture should look thick and creamy.

Assemble the base:

Layer spinach, tomatoes and red onion in a large bowl. Arrange egg slices and bacon on top like you are plating at a bistro.

Bring it together:

Drizzle dressing over the salad and toss gently at the table. Serve immediately while the bacon is still warm and the eggs are at their best.

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This became our anniversary lunch tradition three years ago when we were too busy to go out. Now, somehow, it tastes more special than any restaurant meal we have ever shared.

Making It Your Own

After making this salad dozens of times, I have learned that small additions transform it completely. Sometimes I add crumbled blue cheese when we are feeling indulgent. Other times, toasted walnuts bring this lovely crunch that keeps people guessing what makes it so good.

The Art of Timing

The secret is boiling your eggs while the bacon cooks and whisking the dressing during those final minutes of crisping. Everything comes together at the same perfect moment, warm and ready. I set everything out in little bowls and let people build their own portions when hosting.

Beyond the Basic Bowl

This salad adapts beautifully to different meals and seasons. In summer, I serve it alongside grilled chicken. During winter, it becomes a hearty starter that satisfies before a lighter main course. The combination of protein and fresh greens somehow works year round.

• Add sliced avocado for creaminess that balances the salty bacon
• Try balsamic glaze drizzled over the top for extra depth
• Keep boiled eggs on hand for meal prep versions throughout the week

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Sometimes the simplest recipes become the ones we return to again and again. This salad has earned its permanent place in my kitchen, and I hope it finds one in yours too.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare components separately in advance. Cook bacon and boil eggs up to 2 days before, storing in the refrigerator. Keep dressing in a sealed jar. Toss everything together just before serving to maintain crispness.

→ What vegetables can I add to this dish?

Cherry tomatoes, cucumber slices, avocado, or bell peppers work wonderfully. Fresh mushrooms or grated carrots also complement the salty bacon and rich eggs while adding extra nutrients and color.

→ How do I properly boil eggs for salad?

Place eggs in cold water, bring to a boil, then reduce heat and simmer for exactly 8 minutes. Immediately transfer to ice water to stop cooking and prevent gray rings around yolks. Peel under cool running water for easiest removal.

→ Can I substitute the bacon?

Try crispy pancetta, prosciutto, or smoked turkey for similar smoky depth. For vegetarian options, toasted nuts, seeds, or crispy chickpeas provide crunch while mushrooms offer umami richness.

→ How long will leftovers keep?

Best enjoyed immediately after tossing with dressing. Leftovers without dressing stay fresh in an airtight container for 1-2 days, though bacon may lose crispness. Store dressing separately and refresh with newly cooked bacon if possible.