Are you a member of a CSA? Here in Vermont we’re lucky enough to have a ton of crazy good options. We have a short growing season, so I think that makes us really appreciate locally grown produce when we can get it.
All spring, summer and fall I look forward to weekly installments of seasonal goodies from greens, herbs and berries to leeks, potatoes and eggs. I fill my bags according to the signs: 1 pound spinach, 1 1/2 pounds cucumbers, 1 large tomato or 1 potted herb plant etc…
The inspiration for this salad started with the unbelievably tender spinach and farm fresh eggs we got this week. I wanted to make a salad for dinner that my family would be excited to eat and I thought what could make this even better…. hmmmm…. oh maybe BACON! Oh yes, bacon would do it. The tangy red wine vinaigrette comes comes together in just a few minutes and brightens all the flavors, so you can have a delicious and healthy dinner on the table in just 30 minutes!
Seriously, bacon and eggs are a no brainer, but the bacon and spinach combination is a match made in heaven. So don’t miss out on these other recipes from the archives too
Salad Month is maybe the best month of the year! So many fresh local ingredients are available and there are so many inspiring recipes out there. It’s almost overwhelming, but at the same time it makes me so very happy. And I can guarantee this Spinach Salad with Bacon & Eggs will make you and your family very happy!
Spinach and Bacon Quiche by Diethood
Bacon Mushroom Spinach Frittata by Damn Delicious
Creamed Spinach with Bacon by Simply Recipes
Bacon Spinach Breakfast Frittata Muffins by Running to the Kitchen
Spinach Salad with Bacon & Eggs! Wanna know how you make an entree salad that your family will devour: Top a bunch of vibrant and crisp spinach with bacon and eggs and toss it with a rockin’ red wine vinaigrette. It’s super easy to make and it’s dairy-free, only 248 calories per serving and only 15 minutes of prep.
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon
- 3 Tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 12 cups spinach leaves
- 4 eggs, hard boiled (see tip*) peeled and chopped
- 4 slices bacon, cooked crispy, cooled and crumbled
- Smash and peel garlic clove. Mince and mash with the side of a chef’s knife with the salt to form a paste. Scrape into a medium bowl. Whisk in vinegar and Dijon. Gradually whisk in oil. Season with pepper.
- Place spinach, eggs and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.
*Tip – To hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.
0.75 Added Sugars, 223 mg Cholesterol
- Serving Size: 2 1/2 cups
- Calories: 248
- Sugar: 0.8 g
- Sodium: 475.5 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 5.3
- Fiber: 1 g
- Protein: 12 g