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Spinach Salad With Bacon And Eggs

A classic American salad featuring fresh spinach, crispy bacon, and hard-boiled eggs, all tossed in a warm and tangy bacon vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 380 kcal

Equipment

  • Large Skillet
  • Saucepan with lid
  • Large salad bowl
  • Whisk
  • paper towels
  • Knife and Cutting Board

Ingredients
  

  • ═══ FOR THE SALAD ═══
  • 10 oz fresh spinach (Washed and thoroughly dried)
  • 4 large eggs
  • 8 slices bacon (Thick-cut recommended)
  • ½ small red onion (Thinly sliced)
  • 4 oz cremini mushrooms (Cleaned and sliced)
  • ═══ FOR THE WARM DRESSING ═══
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoon sugar (Or maple syrup)
  • ¼ teaspoon black pepper (Freshly ground)
  • 1 pinch salt (To taste)

Instructions
 

  • Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately turn off the heat, cover, and let stand for 10-12 minutes. Transfer the eggs to an ice water bath to cool completely, then peel and slice or quarter them.
  • While the eggs cook, cook the bacon in a large skillet over medium heat, turning occasionally, until brown and crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving about ¼ cup of rendered fat in the skillet. Once cooled, crumble the bacon.
  • Place the washed and dried spinach in a large salad bowl. Add the sliced red onion and mushrooms.
  • Gently reheat the bacon drippings in the skillet over medium-low heat. Whisk in the red wine vinegar, Dijon mustard, and sugar. Continue whisking until the dressing is smooth and just begins to simmer. Season with salt and pepper to taste, then remove from heat.
  • Pour the warm dressing over the spinach, onions, and mushrooms. Toss gently to coat the leaves; the spinach will wilt slightly.
  • Top the salad with the crumbled bacon and hard-boiled eggs. Serve immediately while the dressing is warm.

Notes

  • Tip: For perfectly hard-boiled eggs, use older eggs and let them sit in the hot water for exactly 12 minutes for large eggs.
  • Tip: Cooked bacon and eggs can be stored separately in the refrigerator for up to 3 days; assemble the salad just before serving.
  • Tip: Substitute maple syrup for sugar to add a deeper flavor to the dressing; you can also use apple cider vinegar instead of red wine vinegar.
  • Tip: To save time, boil the eggs and cook the bacon up to a day ahead; refrigerate them until ready to use.
  • Tip: This salad pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.