This classic spinach salad is fresh, simple, and tossed in a sweet-tangy homemade dressing 👇👇
Why I Love This Recipe
This classic spinach salad is retro in the best way—simple, hearty, and full of flavor. Made with baby spinach, crispy bacon, chopped eggs, and a sweet-and-tangy ketchup-based dressing (with no mayo or cream).
- Quick to prep – minimal chopping, just a few ingredients
- Healthy homemade recipe – fresh, satisfying, and family friendly
- Make-ahead friendly – toss with dressing right before serving
- Great as a light lunch or easy side dish
It’s a budget-friendly side dish that disappears fast at potlucks and weeknight dinners.
If you love hearty salads, try my Strawberry Spinach Salad, Broccoli Cauliflower Salad, and Macaroni Salad too.
Next up – Recipe Ingredients are below 👇👇
Salad Ingredients
- 10 oz bag of baby spinach
- 6 slices cooked bacon, crumbled
- 4 large hard-boiled eggs, chopped
Dressing Ingredients
- 3 Tbsp ketchup
- 2 Tbsp honey – or granulated sugar
- 2 Tbsp white vinegar
- 2 tsp lemon juice
- 1½ Tbsp olive oil
- ½ tsp Worcestershire sauce
- ¼ tsp onion powder
- Pinch of salt
Step-By-Step Instructions 👇👇
STEP 1: Cook Bacon
Use kitchen scissors or knife to chop 6 raw bacon slices into bite size pieces. Cook the bacon in a frying pan until crispy. Blot bacon with paper towel to remove excess grease. Set aside.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: How To Hard-Boil Eggs (For Salad Prep)
- Use an egg piercer to gently poke the blunt end of each shell.
- Place eggs in a single layer in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat to medium.
- Boil for exactly 10 minutes.
- Drain water, then run eggs under cold water to cool completely before peeling.
STEP 3: Make the Dressing
In a small bowl, stir together 3 Tbsp ketchup, 2 Tbsp honey or sugar, 2 Tbsp white vinegar, 2 tsp lemon juice, 1½ Tbsp olive oil, ½ tsp Worcestershire, ¼ tsp onion powder, and a pinch of salt.
STEP 4: Wash Spinach and Assemble
Wash the spinach in a salad spinner. Drain and spin out any excess water.
Add 10 oz spinach, crumbled bacon, and chopped hard-boiled eggs to a large salad bowl.
STEP 5: Toss and Serve
Drizzle the dressing over the salad just before serving and toss the ingredients together. Use tongs to toss everything together. Serve right away and enjoy!
Recipe Tips
This healthy homemade salad is one of my go-to side dishes for BBQs, summer cookouts, and weeknight dinners.
- Use pre-washed baby spinach to save time
- The dressing can be made up to 3 days in advance
- For extra crunch, toss in a few sliced red onions or sunflower seeds
- Add cheese (like feta or goat) to make it more filling
Variations & Substitutions
- Use baby kale or mixed greens instead of spinach
- Swap bacon for crispy prosciutto or chopped deli ham
- Add avocado slices or grated carrot for extra color
- Substitute honey with maple syrup or brown sugar
- Want something even more filling? Try it with Kale Quinoa Chickpea Salad for a protein boost.
How To Store
- Undressed salad: Store spinach, eggs, and bacon separately in containers for up to 3 days
- Dressing: Store in the fridge for up to 1 week—shake before using
- Once tossed: Best eaten the same day (spinach wilts quickly with dressing)
What To Serve This Salad With
This classic spinach salad pairs beautifully with simple proteins for a complete meal. Serve it alongside:
- Brown Sugar Soy Sauce Salmon
- Brown Sugar Balsamic Pork Chops
- Pan-Seared Lamb Chops
- Pan-Seared Ribeye Steak
It’s also perfect as a potluck side dish or a light lunch on its own.
FAQs
Yes! Just prep the salad and store the dressing separately. Toss right before serving.
Absolutely. It scales well for potlucks—just keep the bacon and dressing separate until serving time.
Nope—it’s a ketchup-based vinaigrette with a sweet and tangy flavor, not a creamy dressing.
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Classic Spinach Salad
Ingredients
- 10 oz baby spinach
- 6 slices bacon - cooked and crumbled
- 4 hard-boiled eggs - chopped
Dressing Ingredients:
- 3 Tbsp ketchup
- 2 Tbsp honey - or granulated sugar
- 2 Tbsp white vinegar
- 2 tsp lemon juice
- 1½ Tbsp olive oil
- ½ tsp Worcestershire sauce
- ¼ tsp onion powder
- Pinch of salt
Instructions
- Chop bacon into bite-sized pieces and cook in a frying pan until crispy. Blot with a paper towel and set aside.
- Hard-boil eggs: place in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool under cold water, peel, and chop.
- In a small bowl, whisk together ketchup, honey or sugar, white vinegar, lemon juice, olive oil, Worcestershire, onion powder, and a pinch of salt.
- Wash spinach and spin dry. Add to a large bowl with chopped eggs and bacon.
- Drizzle dressing over salad and toss to combine. Serve immediately.
Recipe Notes:
- Dressing can be made up to 3 days in advance
- Use pre-cooked bacon to save time
- Add red onion or sunflower seeds for crunch
- Store undressed salad components separately for up to 3 days
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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