Spinach Salad Recipe

Prepare eggs

Place 3 large eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a low rolling boil and cook for 9 minutes for a firm yolk. Remove from heat and immediately transfer eggs to an ice bath or run under cold water for 5 minutes. Peel eggs, pat dry, and cut into quarters or slices. Set aside.

Prepare onion

Peel and thinly slice half a medium red onion into half-moons. If you prefer milder onion, soak the slices in a bowl of cold water for 5 minutes, then drain and pat dry.

Crisp the bacon

Cook 6 slices of Boar's Head bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer cooked bacon to a paper-towel-lined plate to drain and cool, then break or chop into bite-sized pieces.

Assemble greens

Place 8 cups of fresh baby spinach in a large salad bowl. Add the thinly sliced red onion, cooked bacon pieces, and halved cherry tomatoes if using. Toss gently to combine.

Add eggs and cheese

Arrange the quartered or sliced hard-boiled eggs on top of the salad and sprinkle 1/2 cup crumbled feta or shaved Parmesan if using.

Make the dressing: in a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more vinegar for acidity, more honey for sweetness, or more salt/pepper as needed.

Dress the salad: just before serving, drizzle the dressing over the assembled salad (about half to three-quarters of the dressing to start). Gently toss the salad to coat the spinach and distribute toppings. Add more dressing to taste, then transfer to individual plates or serve family-style.

Serve immediately so the bacon stays crisp and the spinach remains fresh. Leftover dressing can be stored in the refrigerator for up to 5 days; leftover salad should be kept separate from dressing and consumed within 1 day for best texture.