Spinach Salad with Bacon and Eggs

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 10 cups 1x
  • Category: salad
  • Method: stove top
  • Cuisine: American
  • Diet: Gluten Free


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


  1. 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.
  2. 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.

Whole30: If you are doing Whole30 make sure to check that your Dijon doesn’t have wine in it and that your bacon is compliant.


  • 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