This Spinach Bacon Salad is oh, so yummy! It practically explodes with flavor with fresh, leafy spinach greens, savory bacon, rich, creamy eggs, and a sweet and tangy dressing.
Whether you’re looking for a nutritious lunch or dinner salad, this spinach salad with bacon is a deliciously satisfying choice.
Why You’ll Love Spinach Salad with Bacon and Eggs
- The combination of salty bacon, creamy egg, and fresh spinach is delicious!
- Easy to customize by adding or omitting ingredients.
- A great salad for on-the-go; keep the dressing separate.
Key Salad and Dressing Ingredients
- Fresh spinach – I like using baby spinach
- Hard-boiled eggs, sliced – to save on prep time, you can use store-bought peeled and ready-to-eat hard-boiled eggs.
- Bacon – cook the bacon, drain on paper towels and crumble it; save some to sprinkle on top.
- Sliced water chestnuts
- Bean sprouts
- Fresh sliced mushrooms
- Brown sugar
- Salad oil – I use extra virgin olive oil
- Worcestershire sauce
Step 1: Make the salad dressing. Blend dressing ingredients together in a small bowl, then place in the fridge for a couple of hours.
Step 2: For the salad, toss fresh spinach, crumbled bacon (save some for the top), bean sprouts, water chestnuts and sliced hard-boiled eggs together in a large bowl.
Step 3: Pour dressing over the top and serve. If not serving immediately, keep the dressing in a separate container for guests to pour or spoon over their individual salads. If desired, add salt and pepper to taste.
That’s a personal preference. I leave them on, but some people don’t like them, so you can tear the leaves from the stems and discard the stems.
It’s totally up to you! Try red onions, minced garlic, cheese, avocado or tomatoes. Experiment!
Place eggs in a saucepan and fill the pan with cold water to about an inch above the eggs. Put the pan on the stove over high heat. When the water has started to boil, turn off the heat and cover the saucepan with a lid. Let sit for about 10-12 minutes, then drain the hot water from the saucepan and rinse in cold water. Let sit in the pan in cold water for several minutes, then peel off the shells and slice the eggs.
Yes, you can make a vegetarian version of spinach bacon salad by omitting the bacon and using a vegetarian substitute, such as soy bacon bits or shiitake mushroom bacon.
If you have leftover spinach and bacon salad, store it in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate from the salad until you’re ready to eat it.
Other Recipes You’ll Love
Bacon Spinach Salad with Eggs
- ½ cup brown sugar packed
- 1 cup salad oil
- 1 Tablespoon Worcestershire sauce
- 1 medium onion quartered
- ¼ cup vinegar
- ⅓ cup ketchup
- 1 lb fresh spinach washed, torn into pieces
- 3 hard boiled eggs chopped or sliced
- 8 strips bacon cooked crisp and crumbled (save some for sprinkling on top)
- 1 8-ounce can sliced water chestnuts
- 1 16-ounce can bean sprouts drained
- ½ lb mushrooms cleaned, sliced
- Puree dressing ingredients in blender. Store in refrigerator.
- Just before serving, toss salad ingredients. Pour dressing over top; toss and serve immediately.