Description
Indulge in this vibrant Spinach Salad with Bacon and Eggs, where crispy bacon and creamy eggs unite on a fresh bed of tender spinach. Perfect for brunch or a light dinner, this dish is not just a feast for the eyes but also a burst of flavors that will transform even the most salad-averse into leafy green lovers. With minimal prep time and simple steps, you can impress your family or guests with this delightful dish.
Ingredients
Scale
- 4 cups fresh baby spinach
- 6 slices thick-cut bacon
- 4 large hard-boiled eggs
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- Cook the bacon in a skillet over medium heat until crispy (about 6-8 minutes). Drain on paper towels.
- Hard-boil the eggs: place in cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes. Cool in an ice bath and then peel.
- Wash and pat dry the spinach. Slice cherry tomatoes and red onion.
- In a large bowl, combine spinach, cherry tomatoes, red onion, and crumbled bacon. Slice hard-boiled eggs into quarters and add on top.
- Drizzle with balsamic vinaigrette before serving; toss gently to combine without crushing the eggs.
Nutrition
- Serving Size: 1 salad (approx. 200g)
- Calories: 345
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 370mg
Keywords: - For added flavor, sauté spinach briefly in bacon drippings before assembling the salad.- Swap spinach for kale or add crumbled feta cheese for variation.