Description

A quick, budget-friendly weeknight meal featuring baby spinach, hard-boiled eggs, and crispy bacon tossed in a warm, smoky balsamic vinaigrette.

Ingredients

Scale

6–8 ounces baby spinach
6–8 slices bacon
2–3 large hard-boiled eggs, sliced
1/4 medium red onion, thinly sliced
1/2 cup croutons
2 tablespoons balsamic vinegar
1–2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Freshly cracked black pepper
Pinch of salt

Instructions

Prep vegetables: Slice hard-boiled eggs and thinly slice red onion. Set aside.
Cook bacon: Place bacon slices in a cold skillet over medium heat. Cook for 4-5 minutes per side until golden brown and crispy. Remove bacon to a paper towel-lined plate.
Prepare dressing base: In a small bowl or measuring cup, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, and black pepper.
Emulsify dressing: Turn off the heat under the skillet. Let the pan cool for 30 seconds. Slowly drizzle 2 tablespoons of the warm bacon grease into the vinegar mixture while whisking constantly until glossy and slightly thickened.
Assemble salad: Place spinach in a large bowl. Scatter sliced eggs, red onion, and croutons on top.
Toss: Pour the warm bacon vinaigrette over the salad. Toss gently with tongs until greens are coated and slightly wilted.
Serve: Crumble the cooked bacon into chunks and sprinkle over the top. Serve immediately.

Notes

Do not store the dressed salad as it will get soggy. Store components separately in the refrigerator for up to 3 days. For a low-carb version, skip the croutons and add extra avocado or eggs.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of the total sal
Calories: 180
Sugar: 6
Sodium: 450
Fat: 12
Saturated Fat: 4
Carbohydrates: 12
Fiber: 2
Protein: 8

Keywords: spinach salad, bacon vinaigrette, weeknight dinner, budget meal, quick recipes, family friendly, warm salad