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Spinach Salad with Bacon and Eggs

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Spinach Salad with Bacon and Eggs is a vibrant and flavorful dish that transforms simple ingredients into a delightful meal. Crisp baby spinach is topped with smoky, crispy bacon, creamy boiled eggs, and sweet cherry tomatoes, all drizzled with a light balsamic vinaigrette. Perfect for brunch or a light dinner, this salad not only satisfies your taste buds but also invites you to enjoy fresh flavors in every bite.

Ingredients

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  • 4 cups fresh baby spinach (washed)
  • 4 slices thick-cut bacon
  • 2 large eggs
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (thinly sliced)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Instructions

  1. In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to paper towels to drain.
  2. In a small pot, bring water to boil. Gently add eggs and boil for 9-12 minutes for desired doneness. Transfer to an ice bath to cool.
  3. While the eggs boil, wash the spinach, halve the cherry tomatoes, and thinly slice the red onion.
  4. In a large bowl, layer spinach first, followed by chopped bacon, cherry tomatoes, and red onion.
  5. Drizzle olive oil and balsamic vinegar over the top. Toss gently to combine.
  6. Peel boiled eggs once cooled, slice them in half or quarters, and place them on top of the salad.

Nutrition

Find it online: https://carmenrecipes.com/spinach-salad-with-bacon-and-eggs/