Spinach Salad with Bacon

The first time I made this spinach salad, it was supposed to be a quick lunch between back-to-back meetings. I ended up lingering at the kitchen island for twenty minutes, eating straight from the bowl and completely forgetting about the next call. Something about the warm, peppery spinach against the salty crunch of bacon just clicked.

My dad always made salad as an afterthought, but this one changed how I see greens entirely. Last summer I served it at a backyard barbecue and watched my vegetable-hating brother go back for thirds. The combination of textures—creamy egg, crisp bacon, tender spinach—does something magical that keeps people coming back.

Ingredients

• Fresh baby spinach leaves: Baby spinach has a sweeter, more delicate flavor than mature spinach and requires no stemming or chopping
• Large eggs: Room temperature eggs peel more easily after boiling
• Bacon slices: Thick-cut bacon holds its texture better in salads and provides a more substantial crunch
• Cherry tomatoes: These add brightness and color without releasing too much water into the salad
• Red onion: The sharpness cuts through the rich bacon and creamy eggs beautifully
• Extra-virgin olive oil: Use a quality oil here since the dressing is simple and every flavor shines through
• Red wine vinegar: Provides the perfect acidic balance to the rich components
• Dijon mustard: This emulsifies the dressing and adds a subtle depth
• Honey: Just enough to round out the sharpness without making the dressing sweet

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Boil the eggs:

Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a full boil, then immediately reduce heat to a gentle simmer and cook for exactly 8 minutes for perfectly set yolks.

Crisp the bacon:

Lay bacon slices in a cold skillet and turn heat to medium. Cook until the fat renders and the bacon is golden and crispy, flipping once halfway through. Drain on paper towels—do not pat down or you will lose the delicious rendered fat clinging to the edges.

Whisk the dressing:

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously until the mixture emulsifies into a thick, creamy dressing.

Assemble the salad:

Place spinach, tomatoes, and onion in a large bowl. Arrange sliced eggs and bacon over the top rather than tossing them in—this keeps the bacon crispy and the eggs intact.

Dress and serve:

Drizzle dressing over the salad and toss gently at the last moment. Serve immediately while the components retain their distinct textures.

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This salad has become my go-to when friends say they are dropping by. It looks impressive on the table but comes together in the time it takes to fry bacon and boil eggs. There is something deeply satisfying about a salad that feels substantial enough to be a meal.

Perfecting the Eggs

After years of rubbery boiled eggs, I learned that timing matters more than anything else. Eight minutes gives you a bright yellow yolk with just enough set to slice cleanly. Plunge them into an ice water bath immediately—the shock stops the cooking and makes peeling effortless.

Making It Your Own

Once I added warm bacon vinaigrette instead of the cold dressing and discovered a whole new version of this salad. The heat slightly wilts the spinach in the best way possible. You can also add avocado, roasted potatoes, or grilled chicken to turn it into a more substantial dinner.

Serving Suggestions

This salad works beautifully alongside soups, crusty bread, or as a starter before a lighter main course. The balance of rich and fresh means it pairs well with both white and red wines, though something crisp and acidic really highlights the ingredients.

• Let the dressing sit for ten minutes before using to allow flavors to meld
• Crisp the bacon ahead of time and store it separately to maintain crunch
• Slice the eggs just before serving so they do not dry out or oxidize

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Some recipes feel like they should be shared, and this is one of them. I hope it finds its way into your regular rotation, just as it has in mine.

Recipe FAQ

→ Can I make this salad ahead of time?

Prepare the dressing and cook the bacon and eggs up to a day in advance. Store components separately in the refrigerator and assemble just before serving to maintain crispness.

→ What other greens work well in this salad?

Arugula adds a peppery bite, while mixed greens provide variety. Kale works if massaged with dressing first, though it requires longer chewing than tender spinach.

→ Can I use turkey bacon instead?

Turkey bacon works as a lighter alternative. Cook until crispy as directed, though it may have less fat than traditional bacon and therefore less rendered fat for drizzling.

→ How long should I boil the eggs?

Simmer for exactly 8 minutes for a perfectly set yolk that's not runny nor chalky. Immediately transfer to cold water to stop cooking and make peeling easier.

→ What can I substitute for red wine vinegar?

Apple cider vinegar adds fruity notes, while white wine vinegar provides a milder tang. Balsamic vinegar works but will darken the dressing and add sweetness.