This classic spinach salad is a perfect blend of fresh, crisp spinach leaves paired with the rich flavors of smoky bacon and hard-boiled eggs. It’s a timeless dish that works beautifully as a starter or light meal, combining textures and flavors that are both hearty and satisfying. The warm bacon dressing adds a tangy and savory element that ties the ingredients together, making each bite a delightful balance of taste and freshness. This salad is easy to prepare, yet impressive enough to serve for any occasion.
Ingredients:
- 6 cups fresh baby spinach
- 4 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, sliced
- 1 small red onion, thinly sliced
- 1/2 cup mushrooms, sliced (optional)
- 1/4 cup sliced almonds (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Prepare the salad base: In a large salad bowl, add the fresh baby spinach, red onion slices, and mushrooms (if using). Toss gently to combine.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain. Once cool, crumble the bacon into small pieces.
- Make the dressing: In the same skillet with the bacon drippings, reduce the heat to low. Add the olive oil, red wine vinegar, Dijon mustard, and honey. Stir to combine, and season with salt and pepper to taste. Let the dressing warm for about 1-2 minutes, then remove from heat.
- Assemble the salad: Top the spinach mixture with the crumbled bacon, sliced hard-boiled eggs, and sliced almonds (if using).
- Dress the salad: Drizzle the warm bacon dressing over the salad and toss gently to coat.
- Serve: Serve immediately while the dressing is still warm, and enjoy!
