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Spinach salad with bacon and eggs in a bowl.
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5 from 4 ratings

Spinach Salad with Bacon

from kristineskitchenblog.com
The best simple spinach salad with bacon and hard boiled eggs. This easy spinach salad recipe is the perfect side dish to go with any meal.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings
Calories: 241kcal

Ingredients

For the salad dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • teaspoon kosher salt
  • teaspoon black pepper

For the spinach salad

Instructions

  • Combine the salad dressing ingredients in a bowl or jar with a lid. Whisk or shake to combine. Set aside.
    3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper
  • Place spinach, cucumber and mushrooms in a large bowl. Toss with the dressing.
    8 cups baby spinach, ½ English cucumber, 8 cremini mushrooms
  • Add the cooked, crumbled bacon and hard boiled eggs to the salad. Serve immediately.
    4 slices cooked bacon, 4 hard boiled eggs

Notes

  • Make Ahead: You can cook the bacon up to 4 days ahead and hard boil the eggs up to 5 days ahead of time. Refrigerate until ready to use. You may make the salad dressing up to one week ahead of time and refrigerate. Combine salad ingredients right before serving.
  • If you have extra dressing you can store it in the refrigerator for 1-2 weeks. The olive oil may cause it to solidify. If this happens let the dressing sit at room temperature for a few minutes and then shake or whisk it until smooth.

Nutrition

Calories: 241kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 305mg | Fiber: 2g | Sugar: 7g
Nutrition information is only an estimate.
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