Spinach Salad with Bacon Egg and Crouton
Elevate your salad game with this irresistible Spinach Salad with Bacon, Egg, and Croutons—a perfect balance of fresh, crisp flavors and satisfying textures. Tender spinach leaves form the base, topped with golden, homemade croutons, creamy boiled eggs, and crispy, smoky bacon for a hearty, protein-packed medley. A zesty Dijon vinaigrette ties everything together, blending tangy red wine vinegar with a touch of sweetness from honey. Quick and easy to prepare in just 30 minutes, this vibrant salad is perfect as a light lunch or an elegant side dish. Garnish with grated Parmesan cheese for an extra layer of indulgence. Perfect for those seeking a delicious and nutritious upgrade to their salad routine!
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Recipe Information
Ingredients
- 6 cups Fresh spinach leaves
- 6 slices Bacon strips
- 4 pieces Large eggs
- 2 cups French bread or baguette
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic clove, minced
- 0.25 cups Parmesan cheese (optional, for garnish)
Instructions
Wash and dry the spinach leaves thoroughly, then place them in a large salad bowl.
Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon, pat dry with paper towels, and crumble into bite-sized pieces.
Place the eggs in a small pot and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for 8 minutes. Remove the eggs, place them in cold water to stop cooking, peel, and slice into quarters.
Preheat the oven to 375°F (190°C). Cut the French bread or baguette into 1-inch cubes. Toss the bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread onto a baking sheet and bake for 8-10 minutes, or until golden and crispy. Let cool.
In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, red wine vinegar, honey, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Assemble the salad by adding the crumbled bacon, sliced eggs, and croutons to the bowl of spinach. Drizzle the dressing over the salad and toss gently to coat.
Serve immediately. Garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 832 mg | 278% | |
| Sodium | 6040 mg | 263% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.4 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1000 mg | 77% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
