Spinach Salad with Bacon

My grandmother used to make this salad every Sunday after church, claiming it was the only way to get anyone to eat spinach willingly. Something about the combination of warm bacon and that simple homemade dressing transforms the humble leaves into something entirely different. I've found myself making it on busy weeknights when I want something substantial but not heavy.

Last summer, I made this for a barbecue when my friend Sarah announced she'd become vegetarian. I quickly fried up some tempeh bacon in a separate pan, and honestly, it worked surprisingly well. Now I always keep both options in mind whenever I'm feeding a crowd, because the salad itself is just too good to restrict to one dietary preference.

Ingredients

• 150 g (5 oz) fresh baby spinach leaves: Baby spinach is tender and mild, avoiding the bitterness that sometimes comes with mature leaves
• 4 large eggs: Room temperature eggs peel more easily after boiling
• 6 slices bacon: Thick-cut bacon holds up better when crumbled into the salad
• 100 g (3.5 oz) cherry tomatoes: These add brightness and color that cuts through the richness
• 1 small red onion: Thinly sliced red onion provides a sharp contrast to the creamy yolks
• 3 tbsp extra-virgin olive oil: Quality olive oil makes a noticeable difference in the dressing
• 2 tbsp red wine vinegar: This provides the perfect acid balance to the honey
• 1 tsp Dijon mustard: Helps emulsify the dressing and adds depth
• 1 tsp honey: Just enough sweetness to round out the vinegar's sharpness
• Salt and black pepper: Freshly cracked pepper works best here

Instructions

Perfect Boiled Eggs:

Place eggs in cold water, bring to a gentle boil, then simmer 8 minutes for that golden, just-set yolk

Crispy Bacon:

Cook until the fat has rendered and the bacon is crisp enough to crumble without turning to mush

Whisk the Dressing:

Combine oil, vinegar, mustard, honey, salt and pepper until the mixture thickens slightly

Assemble the Base:

Layer spinach, tomatoes and onion in a large bowl, leaving room for the toppings

Add the Good Stuff:

Arrange sliced eggs and crumbled bacon on top before dressing

Toss and Serve:

Drizzle dressing over the salad and fold gently to coat everything evenly

Save to Pinterest

This became my go-to contribution for family gatherings after my aunt tried it and asked for the recipe three times in one afternoon. There's something about the combination that makes people keep going back for seconds, even when they claim they're too full for another bite.

Making It Your Own

I've discovered that crumbled feta or goat cheese adds a creamy tang that works beautifully with the bacon. Toasted walnuts or pecans bring crunch and earthiness. Sometimes when avocados are in season, I'll dice one into the mix for extra richness.

Dressing Variations

Apple cider vinegar makes the dressing slightly sweeter and fruitier. A teaspoon of minced shallot instead of onion in the salad itself mellows the sharpness. For a spicy kick, a pinch of red pepper flakes in the dressing wakes everything up.

Serving Suggestions

This salad pairs wonderfully with a crisp white wine like Sauvignon Blanc, as suggested in the original notes. It also works as a light main course with crusty bread on the side.

• Toast some baguette slices rubbed with garlic for soaking up extra dressing
• Grilled chicken breast turns this into a more substantial dinner
• Serve alongside a simple vegetable soup for a complete meal

Save to Pinterest

Hope this becomes one of those reliable recipes you turn to again and again, just like it has in my kitchen. There's genuine comfort in a salad that satisfies so completely.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

You can prepare the ingredients ahead, but assemble just before serving. Cook and crumble the bacon, boil and slice the eggs, and wash the spinach in advance. Store everything separately in the refrigerator and toss with dressing right before eating to keep the greens crisp.

→ What can I substitute for the bacon?

Crispy pancetta, prosciutto, or even smoked salmon work well as alternatives. For a vegetarian version, try toasted walnuts or pecans for crunch, and add some crumbled feta or goat cheese for savory depth that mimics the bacon's salty richness.

→ How do I prevent the eggs from overcooking?

Bring the water to a boil first, then reduce heat to a gentle simmer. Cook for exactly 8 minutes for perfectly set yolks that aren't chalky. Immediately transfer to an ice bath to stop the cooking process—this also makes peeling easier.

→ Can I use a different green instead of spinach?

Absolutely. Mixed greens, arugula for a peppery kick, kale for more heartiness, or even romaine all work beautifully. Just adjust the dressing quantity slightly if using larger leaves that need more coating.

→ How long does the homemade dressing keep?

The dressing stays fresh in an airtight container in the refrigerator for up to a week. The olive oil may solidify when cold—simply let it sit at room temperature for a few minutes and shake well before using.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc cuts through the rich bacon and complements the tangy dressing beautifully. Pinot Grigio or a dry Riesling also work well. If you prefer red, a light Pinot Noir won't overpower the delicate flavors.