Spinach Salad with Bacon & Egg (and Honey Dijon Vinaigrette)

by Feb 19, 2016


Once you have the hard boiled egg thing down, you’ll be making this salad for dinner regularly:  honey Dijon dressing, thinly sliced shallot or red onion, crisp bacon (Beeler’s is my current favorite, at the Co-Op in Bozeman), boiled egg, and the freshest spinach you can find (thank you Strike Farms!)  This is also a great salad to serve for brunch.  Try it with a glass of Beaujolais and a crispy baguette.


Honey Dijon Vinaigrette for Spinach Salad

Yield: dressing for large salad, serving 6 - 8 (use less for smaller salad; save dressing in glass jar)


  • 2 Tablespoons red wine, sherry, or champagne vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 heaping teaspoon honey
  • a couple pinches sea salt
  • 2 - 3 Tablespoons olive oil
  • a few grinds of fresh black pepper
  • salad ingredients: 1 shallot, cut in half and finely sliced OR 1/4 red onion, finely sliced; spinach; cooked bacon; hard boiled egg (1 per person)


  1. In a small glass measure or jar, whisk together the vinegar, Dijon mustard, honey, and salt. While whisking, add the olive oil in a thin stream. Add the black pepper. Your dressing is ready to go!
  2. Compose the salad ingredients in the bottom of a large salad bowl, starting with the shallot or onions. Add desired amount of dressing and let sit while you prepare the rest of the ingredients: Wash and spin dry the spinach. Cook the bacon and crumble or chop. Boil the eggs, cool, peel and slice.
  3. Add spinach, chopped bacon, sliced eggs to the salad bowl and toss to combine. Add more dressing if it looks like you need it. Enjoy!


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