Few dishes satisfy body and soul like a solid spinach salad with bacon and eggs. Stacked high with maroon, crispy bacon, juicy tomatoes, creamy avocado and a tangy vinaigrette, this modern form of classic is just as good and good for you.
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This is the kind of salad that can bridge a wide gap: The gap between those who naturally love salads, all salads, every salad, and their countrymen who simply, don't. You know at least one person who falls into each category, right?
As you might expect, a spinach salad with bacon and eggs has a lot to offer both camps. In the traditional salad lovers column, we have gentle, dark, good for you greens; plump cherry tomatoes; creamy, crowd-pleasing avocado; crunchy, scattered almonds; and a light but flavorful vinaigrette.
Meanwhile, lure skeptics are easily lured by the crispy slices of bacon and eggs with protein. Basically, this salad is easy to love for many people and many reasons.
This is a unique lunch on your own, or serve it for a delicious dinner with some simple grilled chickens or pork chops. Or leave this salad to your usual breakfast for dinner and serve it with a stack of pancakes or tasty biscuits.
The big dress debate
It is very common to find recipes for spinach bacon salads that use a warm dressing made from the bacon fat produced, like this one. The hot dressing soothes the spinach ever so slightly and, of course, doubles the taste of bacon.
This is not the salad.
Of course, if you asked us out of the blue if there's something like too much bacon, we'd probably say "never!" Still, in this case, we prefer a light vinaigrette. Please keep it tight-lipped; we would hate for anyone to question our bacon-loving credentials.
But hear the matter. These days, we want salads to be healthy as well as filling and delicious. Why compromise? A slice (or two!) Of bacon crumbled on top adds so much flavor all by itself, without compromising the other structures under play. And a light vinaigrette perfectly fits this salad and adds flavor without weighing anything. Or ahem, anyone.
Spinach Salad Ingredients
Here's what you do will find in this salad:
- Baby spinach.
- Bacon: of course!
- Egg: We usually use hard boiled eggs because they are so easy to make in advance; actually this spinach salad is one of my favorite ways to use extra hard boiled eggs in the fridge. But if you don't mind making or heating them just before serving the salads, jammy soft-cooked or even a poached egg is delicious.
- tomatoes: cherry or grape works well, but a quarter of the Roma or vines are also fantastic.
- Toasted, toasted almonds: must have a little bang!
And in the super simple vinaigrette:
- Olive oil.
- Red Wine Vinegar: Balsamic vinegar is also lovely.
- Dijon mustard.
- Kosher salt & black pepper.
As you might expect, the actual salad collection couldn't be simpler. Just combine your salad ingredients, shake vinaigrette in a small jar or measuring cup, dress and serve.
A tip: If you make several servings and want to dress the salad in a large bowl before sharing on plates, first combine just the spinach and tomatoes, then add the dressing, toss and add the remaining ingredients either gently on top of the salad bowl or on individual portions.
Of course, if you just make lunch salads for one or two, it's all a bit easier to put everything on a plate, drip with the dressing and dive down. 🙂
Variations and settings
After all, this is a salad, which is basically an open invitation to ad lib based on what's in your fridge at this particular moment. A few other options:
- Change the spinach for spring mix or other greens.
- Add cucumber, paprika, carrots or any other veggie you love.
- Swap the scattered almonds for another type of nuts, or get your crunching factor from some tasty croutons.
- Make it vegetarian: Change the bacon for some crispy chickpeas.
- Make it vegan: Change bacon to chickpeas, omit eggs, and change honey to agave syrup in vinaigrette.
Then try this classic Italian salad; French carrot salad; Greek salad with the best homemade dressing; another spinach salad with strawberries, nectarines or simply balsamic and sea salt; or a five-minute arugula number that saves any busy weekday. You can also browse all my salad recipes.
If you try this spinach salad with bacon and eggs, please rate the recipe and leave a comment below! We love hearing from you and other readers will benefit from your experience!
Spinach salad with bacon and eggs
Preparation time: 5 minutes
Total time: 5 minutes
You will love this simple and delicious spinach salad with bacon and eggs! It is a fresh, modern recording of a classic that is equal parts good and good for you.
For the salads:
- 4 cups baby spinach
- 1/2 cup cherry or grape tomatoes cut in half
- 4 slices of cooked bacon
- 2 hard boiled eggs, quarter or sliced
- 1/2 sized avocado slices or cubes
- 1/4 cup sliced almonds
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon of honey
- 1 tsp Dijon mustard
- barely kosher salt
- 8-10 cranks of freshly ground black pepper
Combine all dressing ingredients in a small jar or liquid measuring cup; shake or whisk vigorously to combine and set them aside.
Combine spinach and tomatoes in a large bowl, drizzle with part of the dressing and toss to combine. Transfer to plates or bowls for serving, and fill with bacon, eggs, avocado and a sprinkle of almonds. Add extra dressing as desired and enjoy right away.
Calories: 265 kg, carbohydrates: 7 g, protein: 9 g, fat: 23 g, saturated fat: 4 g, cholesterol: 101 mg, sodium: 211 mg, potassium: 449 mg, fiber: 3 g, sugar: 3 g , vitamin A: 3071IU, vitamin C: 15 mg, calcium: 63 mg, iron: 2 mg