Baby Spinach Salad
Classic baby spinach salad with bacon, eggs, blue cheese, and warm bacon dressing.
Servings: 6 servings
Equipment
Ingredients
- 6 slices thick center-cut bacon
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 8 cups baby spinach leaves
- 4 large hard-boiled eggs, peeled & sliced
- ½ cup thinly sliced red onion
- 2 ounces crumbled blue cheese
- 2 cup croutons
Instructions
- Cook the bacon in a large skillet until crispy. Transfer the crispy bacon to a paper towel-lined plate to drain off the excess grease. Cool, and then chop or crumble the bacon into bite-sized pieces.
- To the bacon drippings in the skillet, add the vinegar, honey, Dijon, salt, and pepper. Whisk to combine, and then remove from the heat.
- Add the spinach, egg, onion, cheese, croutons, and chopped bacon to a salad bowl and toss gently to combine.
- Drizzle the hot dressing on top. Toss again. Serve immediately.
Notes
- Thick-cut bacon provides the best flavor and texture for the dressing.
- Pour the dressing over the salad while it is still warm to lightly wilt the spinach.
- Baby spinach works best because it is tender and mild in flavor.
- If blue cheese is not preferred, feta or goat cheese can be substituted.
- To mellow the flavor of red onion, soak the slices in cold water for 5 minutes before adding to the salad.
- The salad should be served immediately after dressing is added.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 14g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 155mg | Sodium: 548mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4011IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 2mg