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Spinach Salad with Bacon & Hard Boiled Eggs

A classic spinach salad made with crispy bacon bits, hard boiled eggs, lots of avocado and fresh veggies all tossed in a zesty red wine vinaigrette! This spinach salad is so simple to make and perfect as a side dish or entree!
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: avocado, bacon, hard boiled eggs, red wine vinaigrette, salad recipes, side salad, spinach salad
Servings: 4 servings
Author: Caitlin

Ingredients

For the salad:

  • 4 cups baby spinach
  • 4 hard boiled eggs, sliced or diced
  • 6 strips of bacon
  • 1 cup cherry tomatoes, halved
  • ¼ of a small red onion, sliced thin
  • 1 avocado, diced (optional)

For the red wine vinaigrette:

  • 3 Tbsp olive oil*
  • 2 Tbsp red wine vinegar
  • 1 Tbsp soy sauce (I use reduced sodium)
  • 1 tsp water
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ¼ tsp dried dill

Instructions

To make the dressing:

  • Add all of your ingredients to a jar or salad dressing bottle and shake until fully combined. Place your dressing in the fridge while you prepare the rest of your salad.

To make the salad:

  • Heat a pan over medium heat and cut your bacon into bite-size pieces.
  • Once the pan is hot, add your bacon and cook until it's brown and crispy (about 14-16 minutes), stirring occasionally. Then transfer it to a plate lined with a paper towel to cool completely. Discard the bacon grease.
  • Next place your spinach, bacon bits, hard boiled eggs, tomatoes, onion and avocado (if using) in a bowl and drizzle your desired amount of dressing over the top. Toss until fully coated and serve immediately.

Notes

*I prefer using extra light tasting olive oil for all of my dressings. (It's a little lighter and more mild in flavor.)
For a gluten free dressing: Replace the soy sauce with tamari or coconut aminos.