If you are searching for a salad that truly combines freshness with rich flavors, this Spinach Salad with Bacon, Eggs, and Creamy Balsamic Dressing Recipe is an absolute must-try. It’s the kind of dish that feels both comforting and elegant, featuring crispy bacon, perfectly hard-boiled eggs, and a luscious creamy dressing with just the right tang from balsamic vinegar. What’s delightful about this salad is how simple, wholesome ingredients come together in such a satisfying way, making it a versatile option for lunch, dinner, or a hearty side.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays a pivotal role in creating the textures and flavors that make this dish so memorable. From the peppery baby spinach leaves to the crispy bits of bacon, every component is essential to build that perfect balance.
- 2 large eggs: Hard-boiled and chopped, they add creaminess and protein to the salad.
- 6 strips bacon: Cooked until crispy for a smoky, crunchy contrast.
- 1/4 cup mayonnaise: The base of the dressing, adding richness and smooth texture.
- 2 tablespoons sour cream: Brings a subtle tang to balance the creaminess.
- 2 teaspoons balsamic vinegar: Offers a sweet and slightly acidic note shaping the dressing’s depth.
- 1-2 cloves garlic (minced): Adds aromatic pungency that brightens up the dressing.
- 1 (5-ounce) package fresh baby spinach: The vibrant green foundation loaded with vitamins and earthiness.
- Salt & pepper (to taste): Essential seasonings to enhance all the flavors.
How to Make Spinach Salad with Bacon, Eggs, and Creamy Balsamic Dressing Recipe
Step 1: Perfect the Hard-Boiled Eggs
To get those eggs just right, bring water to a boil, gently add the eggs, and cook for exactly 10 minutes. Once done, drain them and run under cold water or let them rest in iced water. This cooling step makes peeling a breeze and ensures the yolks stay bright and creamy inside. Chop the eggs into bite-sized pieces, ready to crown your salad later.
Step 2: Cook the Bacon Crispy and Delicious
While the eggs are cooling, slice your bacon strips into small pieces—kitchen shears make this task fast and tidy. Fry the bacon over medium-high heat in a skillet for about 10 minutes until it develops that irresistible crunch. Transfer the cooked bacon onto a paper towel-lined plate to soak up excess grease, so each bite stays crisp but not greasy.
Step 3: Whip Up the Creamy Balsamic Dressing
In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, and minced garlic. Stir these ingredients until smooth and combined, then taste to adjust. Need a little more tang? Add a splash more balsamic vinegar. Want it creamier? A dollop more mayo does the trick. This dressing brings the entire salad together, making every leaf and topping sing.
Step 4: Assemble the Salad
Now the fun part—toss your baby spinach with the creamy dressing and crispy bacon pieces. Gently mix to coat every leaf without bruising. Next, scatter the chopped eggs on top, season everything with salt and pepper to your liking, and serve immediately. This salad is best enjoyed fresh, when the textures and flavors are at their peak.
How to Serve Spinach Salad with Bacon, Eggs, and Creamy Balsamic Dressing Recipe
Garnishes
To elevate this salad, consider adding thinly sliced red onions, cherry tomatoes for pops of color and sweetness, or even some toasted walnuts for extra crunch. A sprinkle of freshly grated Parmesan or a few fresh basil leaves can add a lovely aromatic touch that complements the creamy dressing perfectly.
Side Dishes
This spinach salad pairs wonderfully with grilled chicken breast or a light seafood dish like seared salmon. For vegetarian options, consider serving alongside warm crusty bread or a quinoa pilaf. Its freshness and richness make it versatile enough to stand on its own or complement a large meal.
Creative Ways to Present
If you’re hosting, serve this salad in individual bowls for a polished look or build it in a large salad bowl so guests can help themselves. For a picnic twist, layer the salad ingredients in mason jars with the dressing at the bottom, then shake it up when ready to eat. It’s an effortless way to keep everything fresh and crisp.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad dressing separate from the spinach and toppings. Store the spinach, eggs, and bacon in an airtight container in the refrigerator and add fresh dressing just before serving to avoid sogginess.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate texture of the greens and creamy dressing. However, you can freeze cooked bacon separately if you want to prepare in advance and thaw before adding to your salad.
Reheating
Since the salad is served cold, reheating is not recommended. If you want to enjoy the bacon warm, reheat it briefly in a skillet or microwave, but keep the spinach and eggs chilled for the best taste and texture balance.
FAQs
Can I substitute spinach with another green?
Absolutely! Baby kale, arugula, or mixed salad greens work well as alternatives and offer slight variations in flavor and texture.
How do I make the dressing less tangy?
You can reduce the amount of balsamic vinegar or balance it with a bit more mayonnaise or sour cream to mellow the dressing’s tang.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon is a great lower-fat option and still provides that smoky, crispy element that the recipe needs.
Is this salad suitable for meal prep?
It can be, as long as you keep the dressing separate and assemble the salad just before eating to maintain freshness.
How long can I store the hard-boiled eggs?
Hard-boiled eggs, peeled or unpeeled, can be stored in the refrigerator for up to one week safely.
Final Thoughts
I truly hope you enjoy making and eating this Spinach Salad with Bacon, Eggs, and Creamy Balsamic Dressing Recipe as much as I do. It’s one of those dishes that’s easy to whip up, full of comforting flavors, and always leaves you feeling nourished and satisfied. Give it a go, and soon it might just become one of your favorite go-to salads!
Print
Spinach Salad with Bacon, Eggs, and Creamy Balsamic Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A fresh and hearty spinach salad featuring crispy bacon, perfectly hard-boiled eggs, and a creamy, tangy dressing made from mayo, sour cream, balsamic vinegar, and garlic. This salad combines classic flavors with a simple preparation, ideal for a satisfying lunch or light dinner.
Ingredients
Salad Ingredients
- 2 large eggs
- 6 strips bacon
- 1 (5 ounce) package fresh baby spinach
- Salt & pepper to taste
Dressing Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons balsamic vinegar
- 1–2 cloves garlic, minced
Instructions
- Hard boil the eggs: Place the eggs in a pot of boiling water and time 10 minutes from when the water starts boiling. After cooking, drain and rinse the eggs under cool water. Let them sit in cold water in the pan for 5-10 minutes to cool. Peel and chop the eggs once cooled.
- Cook the bacon: Use kitchen shears to cut the bacon into small pieces. Fry the bacon pieces in a skillet over medium-high heat for about 10 minutes until they are crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
- Prepare the dressing: In a small bowl, mix together the mayonnaise, sour cream, balsamic vinegar, and minced garlic. Taste the dressing and adjust seasoning as needed.
- Assemble the salad: Toss the fresh baby spinach with the prepared dressing until coated evenly. Add crispy bacon pieces and scatter the chopped hard-boiled eggs on top. Season with salt and pepper to taste and serve immediately.
Notes
- Use kitchen shears to easily cut bacon into small pieces before cooking.
- Cooling the eggs in cold water makes peeling easier and prevents overcooking.
- Adjust the amount of garlic in the dressing based on your preference for pungency.
- This salad is best served fresh to keep the spinach crisp and bacon crunchy.
