Enjoy a vibrant spinach salad with warm bacon dressing for lunch or dinner. This simple, flavorful dish makes for a quick and satisfying meal.
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This spinach salad with bacon recipe is well suited warmer months. The crisp spinach and salty bacon make a refreshing contrast, and it's a welcome addition to any outdoor meal. I've even brought it to potlucks and picnics, where it's always well-received. My seafood pasta salad is another popular potluck favorite.
What makes this recipe truly special is its adaptability. You can easily tailor it to your preferences by adding your favorite ingredients. Whether it's grilled chicken for added protein or some ripe avocado for creaminess, the possibilities are endless.
Ingredients
Here's why each ingredient is essential to this delicious salad:
- Baby spinach: Provides a fresh, nutrient-rich base.
- Bacon: Adds a savory, salty, and crispy element for flavor contrast.
- Hard-boiled eggs: Introduce a protein-rich component and creamy texture.
- Apple cider vinegar: Contributes a tangy, acidic flavor.
- Dijon mustard: Emulsifies the dressing and adds a sharp, pungent note.
- Salt and black pepper: Enhances the overall flavor profile of the salad.
Scroll down to the recipe card for quantities used.
Instructions
Place the spinach in a medium bowl. Set aside.
Cook the bacon in a skillet over medium heat, stirring occasionally, until crispy. Remove from the pan and place on paper towels to cool.
Remove pan with bacon grease from the heat. Stir in the vinegar and mustard. Season with salt and pepper. Pour over the baby spinach and toss to coat.
Top with the reserved chopped bacon.
Hint: To keep your greens fresh and tasty, toss the bacon dressing with the spinach just before serving.
Variations
Here are some easy ways to customize the spinach bacon salad recipe:
- Add protein: Include grilled shrimp, chicken, or chickpeas for a heartier meal.
- Vary the cheese: Sprinkle in crumbled feta, goat cheese, or parmesan for added flavor.
- Incorporate fruits and vegetables: Toss in cherry tomatoes, avocado, red onion, mushrooms, or sliced apples for extra freshness.
- Change the dressing: Add a little brown sugar to sweeten the dressing. Or, try a simple vinaigrette made with a tablespoon of olive oil, a teaspoon of vinegar, minced garlic, and salt and pepper to taste.
- Add nuts or seeds: Sprinkle toasted pecans, walnuts, or sunflower seeds for a crunchy texture.
Tips
Top tip: For the crispiest bacon, cook it slowly over medium heat, allowing the fat to render and the bacon to become perfectly golden brown.
- Wash and thoroughly dry the baby spinach to prevent a watery salad.
- Cook hard-boil the eggs to your preferred doneness, and cool them completely before chopping.
- Whisk the apple cider vinegar and Dijon mustard together vigorously before adding to the bacon grease to ensure a smooth, emulsified mixture.
- Add the dressing to the salad just before serving to prevent the spinach from wilting.
- Prepare any additional ingredients ahead of time so they can be easily added to the salad.
Serving suggestions
For a simple and satisfying lunch, you can serve this spinach bacon salad on its own or alongside a warm, crusty Italian bread. If you're hosting a casual gathering, this dish makes an excellent side that pairs beautifully with grilled meats or roasted vegetables.
You can also serve it with other salads like my apple salad with kale or my shrimp macaroni salad at a potluck picknic. For an outdoor event, pack the dressing separately and toss everything together just before serving to prevent wilting.
Storage
This salad is best enjoyed fresh, but leftovers can be stored. It's recommended to store the salad and dressing separately, if possible.
Keep the dressed salad in an airtight container in the refrigerator for up to one day. However, the spinach may wilt slightly. For optimal freshness, store the undressed salad components separately. The bacon and hard-boiled eggs can be stored in airtight containers, and the spinach kept in a sealed bag.
FAQs
Bacon adds a savory flavor and crispy texture to a salad, but due to its high fat and sodium content, it's best consumed in moderation. A small amount can enhance the salad, but large portions can detract from its overall healthfulness.
Yes, you can substitute other greens like mixed greens, romaine lettuce, or kale. Keep in mind that heartier greens like kale may require a slightly longer dressing time to soften.
This salad is very versatile. You can add ingredients such as cherry tomatoes, avocado, red onion, grilled chicken, or crumbled feta cheese to customize it to your liking.
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Recipe
Spinach Bacon Salad
Ingredients
- 5 ounces baby spinach
- 2 ounces bacon chopped
- 2 hard-boiled eggs chopped
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- Salt and black pepper
Instructions
- Place the spinach in a medium salad bowl. Set aside.
- Cook the bacon in a skillet over medium heat, stirring occasionally, until
- crispy, about 5 minutes.
- Remove from the pan and place on paper towels to cool.
- Remove the pan with the bacon grease from the heat. Stir in the vinegar and mustard and season with salt and black pepper to taste. Pour over the baby spinach and toss to coat.
- Top with the reserved chopped bacon.
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