Spinach Salad With Bacon And Eggs Recipe

I can’t wait to share my version of this spinach salad with bacon and eggs. I start with fresh baby spinach topped with crispy bacon and tender hard boiled eggs. The creamy blend of mayo, garlic, and lemon juice is perfectly balanced with a hint of vinegar creating a delightful crunch in every bite.

I recently stumbled upon this amazing Spinach Salad With Bacon And Eggs that totally blew me away. It’s really a game changer when it comes to salads.

I started with 6 cups of fresh baby spinach and added crispy 6 slices of thick-cut bacon along with 4 hard boiled eggs that I chopped up just right. The best part is the dressing I made with 1/2 cup of mayonnaise, one garlic clove minced super fine, a splash of lemon juice, and a bit of white vinegar.

I even thinned it out with 1-2 teaspoons of water until it reached that perfect consistency. I couldn’t help but feel excited trying a salad that’s both easy and full of flavor.

If you’re a fan of fresh salad recipes or simply enjoy a well-made bacon salad, this recipe is definitely for you. Give it a try and let the flavors surprise you!

Why I Like this Recipe

I love this recipe because its easy to put together even when I’m in a hurry. The ingredients are simple but come together in a pretty awesome way.

I really dig the combo of crispy bacon, fresh spinach, and hearty eggs. Each bite gives me a burst of flavor that feels both comfortin and refreshing.

The creamy garlic dressing is another big win for me. I adore the tangy kick of lemon and vinegar mixed with garlic, it makes the whole salad taste just perfect.

Plus I appreciate how fun it is to make. Cooking this dish feels like a little adventure each time and it always turns out delicious even when I mess up a little bit on the dressing.

Ingredients

• Fresh baby spinach provides fiber, vitamins and antioxidants to boost your health.
• Thick cut bacon adds smoky flavor and protein but its also high in fat.
• Hard boiled eggs offer protein and creamy texture that makes the salad satisfying.
• Mayonnaise mixed with garlic, lemon juice, and vinegar make a tangy dressing.
• Garlic infuses a subtle warmth and deep flavor to the salad dressing.
• Lemon juice adds a refreshing sour note balancing the creamy bacon and eggs.
• White vinegar bring a mild tang that lifts all the fresh flavors around.
• This salad balances healthy greens with delicious crunch and satisfying rich proteins.

Ingredient Quantities

• 6 cups fresh baby spinach (washed and dried)
• 6 slices thick-cut bacon
• 4 large eggs, hard boiled and chopped
• 1/2 cup mayonnaise
• 1 garlic clove, finely minced
• 1 tbsp lemon juice
• 1 tsp white vinegar
• 1-2 tsp water (to thin out the dressing as needed)
• Salt and pepper to taste

How to Make this

1. Start by cookin the bacon in a large skillet over medium heat until its nice and crispy, turnin it occasionally so it cooks evenly. Remove from the pan and let it drain on a paper towel.

2. While the bacon is coolin down, hard boil the eggs. Put them in a pot, cover with water, bring it to a boil, then lower the heat and simmer for about 10 minutes. Cool them in cold water, then peel and chop into rough pieces.

3. In a small bowl, mix together the mayonnaise, the minced garlic, lemon juice, and white vinegar. Stir them until the dressing is smooth.

4. If the dressing is too thick, add 1 to 2 teaspoons of water to thin it out a bit and stir again. Season with a pinch of salt and a little pepper.

5. Put the washed and dried baby spinach in a big salad bowl.

6. Crumble the cooled bacon into bite-sized pieces and add it to the spinach along with the chopped eggs.

7. Drizzle the creamy garlic dressing evenly over the salad.

8. Give it a gentle toss so that all the ingredients get coated with the dressing and then serve immediately. Enjoy your tasty salad!

Equipment Needed

1. A large skillet for frying the bacon
2. A few sheets of paper towel to drain the bacon
3. A medium to large pot to boil the eggs
4. A small bowl to mix up the dressing
5. A stirring spoon to combine the dressing ingredients
6. A knife and cutting board for chopping the eggs and bacon
7. A big salad bowl for tossing the spinach and other ingredients

FAQ

Spinach Salad With Bacon And Eggs Recipe Substitutions and Variations

• For the thick-cut bacon, you could try using turkey bacon or even pancetta if you’re lookin for a different flavor.
• If you’re aiming for a meat-free twist, smoked tempeh strips can replace bacon and still bring that savory vibe.
• Instead of mayonnaise, you might use Greek yogurt to keep the creaminess but add a tangy kick.
• If you dont have a fresh garlic clove, a small pinch of garlic powder (about 1/8 tsp) works fine.
• In place of lemon juice, lime juice can be a neat alternative that adds a subtly different sour touch.

Pro Tips

1. Try letting the bacon cool completely on paper towels before adding it to your salad the extra cooling time helps maintain its crispiness and stops it from getting soggy
2. When boiling your eggs, a tip is to use eggs that are a few days old if possible cause they tend to peel more easily than really fresh ones, which can be a pain to peel
3. Always taste your dressing before tossing everything together, you might wanna add a pinch more salt or a little extra lemon juice to get the perfect balance between tangy and creamy
4. When mixing the salad, do it gently so that the eggs and bacon chunks dont break apart too much, this way you’ll get a nicer texture with every bite