Spinach Bacon Salad (Printable)

Fresh spinach combined with crispy bacon, boiled eggs, and a tangy dressing for a light meal option.

# What You'll Need:

→ Salad

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 (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

# Steps:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Lower heat and simmer for 8 minutes. Transfer eggs to cold water, peel, and slice.
02 - In a skillet over medium heat, cook bacon slices 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 black pepper in a small bowl until emulsified.
04 - In a large bowl, combine baby spinach, cherry tomatoes (if used), and red onion. Add sliced eggs and crumbled bacon.
05 - Drizzle the dressing over the salad and gently toss to coat evenly. Serve immediately.

# Chef’s Tips:

01 -
  • It comes together in 25 minutes flat, which means lunch doesn't feel like a chore.
  • The warm bacon and eggs soften the raw spinach just enough while keeping everything fresh and light.
  • One homemade dressing does the heavy lifting—no jar needed, no mystery ingredients.
02 -
  • Soggy spinach is nobody's friend—wash it well and dry it thoroughly, because water is the enemy of good texture here.
  • If you make the dressing ahead, give it another quick whisk before using; the oil and vinegar will start to separate.
03 -
  • Toast your nuts in a dry skillet for a minute or two if you add them—it wakes up their flavor in a way that makes a real difference.
  • If your dressing tastes too sharp, add a tiny bit more honey or a splash of water; if it's too mild, a squeeze of fresh lemon juice brings everything back into focus.
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