Spinach Bacon Salad Delight (Printable version)

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

# 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

# How To Make:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to cold water, peel, and slice.
02 - In a skillet over medium heat, cook bacon 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 smooth.
04 - Combine spinach, cherry tomatoes if using, and sliced red onion in a large bowl. Add sliced eggs and crumbled bacon.
05 - Drizzle the salad with dressing and gently toss to combine. Serve immediately.

# Expert Advice:

01 -
  • It's one of those rare salads where every single component—the eggs, bacon, greens—actually tastes good, not like you're eating it for your health.
  • Comes together faster than ordering delivery, and there's something deeply satisfying about making a real dressing instead of reaching for a bottle.
02 -
  • Don't overdress the salad—you want it cohesive, not swimming; add dressing gradually and toss as you go.
  • Slice your eggs while they're still slightly warm and they'll stay firmer; if you wait too long they get rubbbery.
03 -
  • Cook your bacon in a cold skillet and increase the heat slowly—it renders the fat evenly and cooks more consistently than starting with a hot pan.
  • Make the dressing while the eggs cool; it gives the flavors time to meld, and you can taste and adjust before everything comes together.
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