Print

Print Recipe

A classic spinach salad featuring baby spinach, crispy bacon, chopped hard-boiled eggs, and a sweet-tart ketchup-based dressing. This easy-to-make salad is perfect as a light lunch or side dish and serves about eight people.

Ingredients

Scale
  • 10 oz baby spinach
  • 6 slices bacon, cooked and crumbled
  • 4 hard-boiled eggs, chopped
  • 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

  1. Chop the bacon into small pieces. Cook them over medium heat until crispy and golden. Blot away excess grease with paper towels and set aside to keep crunchy.
  2. Place eggs in a saucepan covered with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Cool under cold running water, peel, and chop into bite-sized pieces.
  3. Whisk together ketchup, honey (or sugar), white vinegar, lemon juice, olive oil, Worcestershire sauce, onion powder, and a pinch of salt until smooth and combined.
  4. Rinse baby spinach, then spin or pat dry. Toss spinach in a large bowl with chopped eggs and crispy bacon.
  5. Drizzle dressing evenly over salad and toss gently but thoroughly to coat. Serve immediately to maintain crisp texture.

Notes

Use pre-washed baby spinach to save prep time., Dressing can be made up to three days ahead and stored refrigerated., Add thinly sliced red onions or sunflower seeds for extra crunch and flavor., Add crumbled feta or goat cheese to make it creamier., Swap baby spinach with baby kale or mixed greens, bacon with prosciutto or ham, honey with maple syrup or brown sugar, and add avocado or shredded carrots for variation., Store salad components separately in covered containers in the fridge for up to 3 days., Dressing can be refrigerated for up to one week; shake well before use., Toss salad just before serving to keep spinach crisp.

Nutrition

Find it online: https://gingerbaking.com/classic-spinach-salad/