This spinach salad with bacon and eggs recipe is quick, really easy, and bursting with flavor! The creamy and tangy garlic dressing will become a new favorite in your home.
Why you'll love it
I actually posted this OG blog recipe way back in 2015, when Salt & Lavender first started, after enjoying it at a friend of a friend's home. Time sure flies! I'm so excited to bring this bacon spinach salad out of the vault so you also can devour it in all its fresh and creamy glory.
This simple spinach salad is one of those salads for people who say they don't really like salad. Spinach is smothered in a simple homemade creamy dressing with garlic, and crispy bacon and hearty eggs round out this filling salad that tastes like a treat. It's a fantastic way to eat your greens.
What you'll need
For the salad
- Eggs - hard-boiled eggs are a rich source of protein and nutrients
- Bacon - for a little crunch and burst of savory flavor
- Spinach - we're using fresh baby spinach
For the dressing
- Sour cream and mayo - the tasty base for making it creamy with a hint of tang
- Balsamic vinegar - a classic for salad dressing to add acidity and flavor
- Garlic - I like to use my trusty garlic press to finely mince the cloves. No sticky garlic fingers!
Can I make this spinach salad ahead of time?
- Absolutely. All you need to do is fry up the bacon, boil and peel the eggs, make the dressing, and prep the spinach. Keep everything in the fridge in separate containers until you're ready to assemble the salad, toss it, and eat.
- I like to use these jars for storing salad dressing. They're great to take on the go for work lunches.
How to make spinach salad with bacon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Hard boil the eggs. Drain and let cool, and then peel and chop them finely. Using kitchen shears, cut up the bacon. Fry until crispy in a skillet. Transfer to a paper towel lined plate.
In a small bowl, mix together the salad dressing ingredients with a spoon until smooth. Give it a taste, and adjust if needed. Toss with the spinach and bacon in a large bowl, top with the eggs, and add salt & pepper. Enjoy right away!
Substitutions and variations
- Feel free to use pre-cooked bacon bits if that's all you have. I do prefer cooking the bacon myself, though, for optimal flavor and freshness.
- Adding some chopped red onion or sliced mushrooms would be delicious if that's your thing.
What to serve with spinach salad
- This spinach salad will easily serve 2 people as a hearty main course. Pair it with a slice of fresh crusty bread or Garlic Bread, and it's a meal.
- It's awesome as a side salad too. Try it with Easy Baked Chicken Breast or my Easy Baked Pork Tenderloin.
- Craving a soup and salad combo? I like it with my silky Simple Potato Leek Soup.
Leftovers and storage
- As with any salad, this spinach salad is best eaten fresh. I wouldn't recommend keeping leftovers in the fridge too long since it'll wilt.
- If you're concerned there will be a lot left over, simply portion it out and dress each bowl individually and wait to assemble the rest later. The dressing will keep for 4-5 days in the fridge in a covered container.
If the post didn't answer your questions about this creamy spinach salad recipe, let me know in the comments below! I'd also love it if you left me a review. You can also find me on Instagram.
Spinach Salad with Bacon and Eggs
- 2 large eggs
- 6 strips bacon
- 1/4 cup mayo
- 2 tablespoons sour cream
- 2 teaspoons balsamic vinegar
- 1-2 cloves garlic minced
- 1 (5 ounce) package fresh baby spinach
- Salt & pepper to taste
- Hard boil the eggs. My preferred method is to time 10 minutes from when the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes). Peel and chop them.
- Cut the bacon into small pieces (I find it easiest to do this with kitchen shears). Fry in a skillet over medium-high heat until crispy (about 10 minutes) while the eggs are cooking/cooling. Transfer to a paper towel lined plate once cooked.
- Meanwhile, make the dressing by mixing the mayo, sour cream, balsamic vinegar, and garlic together in a small bowl. Taste and adjust as needed.
- Assemble the salad by tossing the spinach with the dressing and bacon pieces. Add the eggs on top. Season with salt & pepper to taste and serve immediately.
- Serves 2 as a main course or 4 as a side salad.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
This recipe was originally published on July 9, 2015. It's been updated with new photos and better instructions but is the same great recipe!