Here’s a timeless Classic Spinach Salad with Bacon and Eggs—a hearty yet fresh dish that’s perfect as a side or even a light main:
🥗 Classic Spinach Salad with Bacon & Eggs
Ingredients:
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8 cups fresh baby spinach, washed and dried
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4 hard-boiled eggs, peeled and sliced
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6 slices thick-cut bacon, cooked crisp and crumbled
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1 small red onion, thinly sliced (or shallots)
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1 cup white button mushrooms, thinly sliced (optional but traditional)
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½ cup cherry tomatoes, halved (optional for freshness)
For the Warm Bacon Dressing:
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4 tbsp bacon drippings (reserved from cooking bacon)
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2 tbsp red wine vinegar (or apple cider vinegar)
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1 tsp Dijon mustard
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1 tsp sugar or honey (to balance acidity)
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Salt and black pepper, to taste
Instructions:
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Cook the bacon until crispy. Reserve 4 tablespoons of the drippings for the dressing. Crumble the bacon and set aside.
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Make the dressing: In a small saucepan, whisk together warm bacon drippings, vinegar, Dijon mustard, sugar (or honey), salt, and pepper. Heat just until blended and warm—don’t boil.
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Assemble the salad:
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Place spinach in a large bowl or platter.
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Top with sliced eggs, crumbled bacon, onions, mushrooms, and tomatoes if using.
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Dress and serve: Drizzle the warm bacon dressing over the salad right before serving, toss gently, and enjoy immediately.
✨ Tips & Variations:
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Add toasted pecans or walnuts for crunch.
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A sprinkle of blue cheese or goat cheese makes it richer.
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Swap red onion for pickled onions if you like tang.
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Serve with crusty bread to soak up the dressing.
