My friend, Jeanne, brought over a huge bowl of her Easy Spinach Salad with Bacon, Eggs and Tomatoes. A blast from the ’70’s but with a simple spinach salad dressing plus the addition of grape tomatoes and fresh mozzarella to give it a modern twist.
I love this as a post Easter Recipe when hard boiled eggs are aplenty!
Easy Spinach Salad with Bacon, Eggs and Tomatoes
Since today is Easter Sunday, you may not have all the ingredients to add this spinach salad with bacon to your holiday menu. But save some of those extra hard boiled eggs and make it this coming week. My first ever spinach salad was at Hickory Park, a restaurant that’s still going strong 40+ years after opening in my hometown of Ames, Iowa.
Their classic spinach salad recipe, as I recall, started with a base of spinach plus hard boiled eggs, bacon bits, onions, raw mushrooms and was drizzled with a hot bacon dressing. I love bacon, but was never enamored with this dressing nor the raw mushrooms. Jeanne’s fresher, contemporary recipe really hit the spot! It’s also a perfect post Easter Recipe!
Spinach Salad Dressing
Made with a package of Good Seasons Italian Salad Dressing, using red wine vinegar to mix, was a super simple way to get this salad on the table. I now have a stash in my pantry for those busy weeknights.
I made a quick vinaigrette as an alternative, and Bill, known as the picky hubby, pulled a bottle of Ranch from the fridge for his spinach salad dressing. I whisked together some red wine vinegar, Dijon and garlic. I added some sugar, too, which worked well with this combination of ingredients. Such an easy spinach salad that is a delicious side dish for so many meals!
Easy Easter Side Dishes
- Cauliflower Cheese Casserole by Sunday Supper
- Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
- Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
- Mushroom Couscous by Cindy’s Recipes and Writings
- Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
- Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
- Easy Spinach Salad with Bacon, Eggs and Tomatoes by That Skinny Chick Can Bake
- Mustard and Egg Potato Salad by Palatable Pastime
- Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
- 5-ounce package baby spinach
- 1/2 small red onion, very thinly sliced, and cooked in bacon fat until softened*
- 6 slices meaty bacon, cooked and chopped
- 10 ounces grape tomatoes, cut in half (you may not need the whole container)
- 4 hard boiled eggs, cut in half or quarters
- 6 ounces fresh mozzarella, shredded
- 1/4 cup red wine or champagne vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 teaspoons sugar
- Salt and pepper, to taste
- 3/4 cup olive oil
Make salad dressing, but whisking together vinegar, mustard, garlic, sugar and salt and pepper. Drizzle in olive oil while whisking constantly. Set aside.
Place spinach in large bowl.
Top with hard boiled eggs, chopped center cut bacon, sautéed red onion, tomatoes and mozzarella. Drizzle with salad dressing.
As an alternative salad dressing, buy a packet of Good Season's Italian Dressing and follow the directions on the package, using red wine vinegar.
Save extra salad dressing for another salad.
*The bacon fat will congeal when the onions are refrigerated. You may want to keep them separate and bring to room temperature before adding to the salad and serving.
Amount Per Serving: Calories: 703 Total Fat: 62g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 44g Cholesterol: 232mg Sodium: 785mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 24g
Made with a package of
Good Seasons Italian Salad Dressing, using red wine vinegar to mix, was a super simple way to get this salad on the table. I made a quick vinaigrette as an alternative, and Bill, known as the picky hubby, pulled a bottle of Ranch from the fridge for his spinach salad dressing.