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
Scale
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.
