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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.
Can’t get enough bacon and spinach? Try my or Sautéed Spinach with Bacon or Creamy Balsamic Spinach Bacon Chicken next.
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 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.
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 – another pop of savory taste
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use my trusty garlic press to finely mince the cloves. No more sticky garlic fingers! And easily cut up bacon with a pair of kitchen shears.
- This egg dispenser is a game changer for saving space in the fridge.
- I like to use these jars for storing salad dressing if not eating it all right away. 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. Cut up the bacon into small pieces. 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.
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.
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 two 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.
More delicious salad recipes
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
Ingredients
- 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
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
- Serves 2 as a main course or 4 as a side salad.
- This spinach salad can also be found on page 214 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
I made the salad tonight, but I added a touch of honey and Dijon mustard to the dressing and it was fabulous!
Love that idea!
Hi there sounds amazing. Can you substitute refrigerated garlic or garlic powder?
Hi! You could try but I am not sure it’ll quite have the same effect. Let me know!
What size of bowl is recommended?
Hi! I just use a salad bowl… not sure what exact size haha.
Oh my gosh this was simply amazing. I had leftover chicken cordon Bleu that I chopped up and added! So good. This is a keeper 💯
Thrilled you enjoyed it, Terri!! Thank you. 🙂
I had everything to make this in the fridge and pantry. I cut the recipe in half for two separate servings for supper. I ❤️ the dressing! Perfect as is.
I would even use mesclun lettuce and thin out the dressing for that also. Thank you 😊
You are very welcome!!
I would love to thin this dressing just a bit, what would be the best way to do so? Thanks!
Hi! Maybe a little water or milk?
If I wanted to make up the dressing, can I store it in the fridge and if so for how long?
I would say to give it a week max, but I usually err on the side of caution and eat homemade dressings within 4-5 days or so.
would this work with greek yogurt as the dressing base instead of mayo and sour cream?
Hi! I don’t think so, unfortunately. The mayo makes it nice and silky. Unless you use full fat Greek yogurt and at least a little mayo, it’ll just be watery and not really what it’s meant to be.
It’s crazy to think something so simple would be good. I am pleasantly surprised. Just a few ingredients make this absolutely delicious salad.
I’m thrilled you enjoyed it, Dee!! 😀 Thanks for taking the time to write me a review – it’s much appreciated!
Don’t have balsamic vinegar. What other kind of vinegar would work. I used to have this recipe that called for Tarragon leaves and I don’t remember if it went in the dressing or with the spinach and bacon . Could you help?
Hi! So, I’ve only ever tested it with balsamic. It’s an integral flavor component in the dressing, and honestly I am not sure if a different kind of vinegar would have the same effect. It lends a bit of sweetness to the dressing. If you do opt to try something else, I’d use less to begin with and add more if you want it to be more tangy. I would probably add tarragon leaves straight to the dressing (chopped).