spinach salad with bacon and eggs
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. If bacon can make lentils drool worthy, then they can do so for spinach! 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!
How To Make Spinach Salad with Bacon and Eggs
Hard Boil Your 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. Boil for 10 minutes. Then remove from the heat, drain and then run cool running water over the eggs for several minutes until cool enough to handle. For more tips on hard boiled eggs, make sure you check out this Spicy Deviled Eggs Recipe.
Cook The Bacon: You can cook the bacon in a skillet or in the microwave between several layers of paper towels. If you are cooking the bacon in the skillet, make sure to keep the heat low enough to allow the fat to render out but not burn the bacon. I use medium to medium-high heat. As the bacon cooks, the pan will get hotter and hotter, so if the pan starts to smoke, you’ll want to turn down the heat.
Use Baby Spinach: I love to use fresh tender baby spinach for this spinach salad recipe because you don’t have to cut it and it usually comes out of the bag or box very clean. So all you need to do is give it a one time wash in the salad spinner (that’s an affiliate link.) Mature spinach is often sandier and thicker leaved. Moreover, if the spinach is not fresh from the garden can often be a bit beat up. But baby spinach from the CSA, or supermarket is always tender.
Make A Red Wine Vinaigrette: The key to making this red wine vinegar salad dressing is the garlic mashing technique. The reason I like to do this is the garlic, if you press it and smash it with the side of your chef’s knife, will become a paste. So there will be no big chunks of garlic, just a mellow overall garlic flavor. This is the same technique I use in my Egg Free Caesar Dressing, and it makes a big difference!
Toss Just Before Serving: Some salads can handle being tossed in advance. Like this overnight kale caesar. But, the baby spinach in this salad will wilt quickly once it is dressed. So I wait until just before serving to toss this spinach salad.
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
Thank you so much for reading! If you make this recipe, please be sure to come back and leave a review and rating. It helps a ton!
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