Classic Spinach Salad
This classic spinach salad is tossed with bacon, eggs, and a sweet-tangy dressing—easy and crowd-pleasing!
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Servings: 8 cups
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
Serving: 1cups | Calories: 121kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 216mg | Potassium: 283mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3484IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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