Spinach Salad with Bacon and Eggs
User Reviews
5
Spinach Salad with Bacon and Eggs
Description
Spinach Salad with Bacon and Eggs combines tender baby spinach leaves with savory bacon and chopped hard boiled eggs. The bacon, fried crispy and cut small, adds a smoky crunch, while the eggs introduce a soft, mild contrast. The dressing, made by blending mayonnaise, sour cream, balsamic vinegar, and minced garlic, brings a creamy tang that coats the spinach evenly.
The salad is assembled by tossing the spinach in the dressing, then adding the bacon and eggs on top. Salt and black pepper are adjusted to taste, balancing the robust flavors. The contrast between fresh, soft spinach and rich toppings provides satisfying texture with every bite.
This salad can be served as a main course for two or a side for four. It is best enjoyed immediately after assembly to keep the spinach crisp and the bacon crunchy.
Use kitchen shears to easily cut bacon into small pieces while cooking.Let hard boiled eggs cool fully before chopping to maintain clean pieces.This salad serves 2 as a main or 4 as a side dish.Found also in Salt & Lavender: Everyday Essentials cookbook, page 214.
Ingredients
- 2 large egg
- 6 trips Bacon
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons balsamic vinegar
- 1-2 cloves garlic minced
- 1 (5 ounce) package spinach fresh baby
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Use kitchen shears to easily cut bacon into small pieces while cooking.
- Let hard boiled eggs cool fully before chopping to maintain clean pieces.
- This salad serves 2 as a main or 4 as a side dish.
- Found also in Salt & Lavender: Everyday Essentials cookbook, page 214.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 369mg | 15% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3500IU | 70% |
| Vitamin C | 10mg | 11% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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