Bacon Spinach Salad Recipe

Prepare spinach

Rinse the baby spinach under cold water, spin or pat dry thoroughly, and place in a large salad bowl. Dry leaves prevent the dressing from becoming watery.

Halve tomatoes

Wash cherry tomatoes and cut each in half. Add to the bowl with spinach.

Slice onion

Peel the red onion and slice very thinly. Separate into rings or thin strips and add to the salad bowl. If you want a milder onion flavor, soak sliced onion in cold water for 5 minutes, then drain before adding.

Quarter eggs

Peel the hard-boiled eggs and cut each into quarters (or into halves if preferred). Arrange on top of the spinach mixture.

Add bacon

Crumble or roughly chop cooked bacon slices. Reserve 2 tablespoons of finely chopped bacon for the dressing and set aside the remaining crumbled bacon to sprinkle over the salad just before serving.

If you have not cooked the bacon yet: cook 8 slices of bacon in a skillet over medium heat until crispy, 8–12 minutes, turning occasionally. Transfer cooked bacon to paper towels to drain and reserve 3 tablespoons of the hot drippings; chop bacon when cool. If you already have cooked bacon, gently warm 3 tablespoons of bacon drippings or substitute 3 tablespoons olive oil.

Combine ingredients: In a small bowl or jar, whisk together 3 tablespoons reserved bacon drippings, 1 teaspoon Dijon mustard, 2 tablespoons apple cider vinegar, and 1 teaspoon maple syrup or honey until smooth.

Emulsify dressing: While whisking constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is slightly thickened and emulsified. Alternatively, put all ingredients in a lidded jar and shake vigorously until combined.

Season and finish: Stir in 2 tablespoons finely chopped bacon reserved for the dressing. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste. If dressing is too sharp, add an extra 1/2 teaspoon maple syrup; if too thick, whisk in 1–2 teaspoons water to loosen.

Dress the salad: Right before serving, drizzle about half to two-thirds of the dressing over the spinach mixture and gently toss to coat. Add more dressing as desired — reserve some to serve at the table.

Serve: Transfer salad to a serving bowl or platter, sprinkle the remaining crumbled bacon over the top, and arrange the egg quarters attractively. Serve immediately with extra dressing on the side.