Easy Spinach Salad
Easy homemade spinach salad recipe with bacon, eggs, and lemon vinaigrette. Fresh, nutritious, and ready in 30 minutes.
Ingredients
- 6 cups fresh baby spinach, lightly packed
- 4 strips bacon, chopped
- 1/2 red onion, thinly sliced
- 1 cup fresh mushrooms, sliced
- 2 large eggs, hard-boiled and halved
- 1/3 cup raw almonds, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 medium carrots, julienned or grated
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced very fine
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon honey
Instructions
- 1
Cook the bacon pieces in a skillet over medium-high heat, stirring occasionally, until deeply browned and crispy, approximately 6-8 minutes.
- 2
Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly, reserving 1 teaspoon of the rendered bacon fat.
- 3
Submerge the eggs in a pot of boiling water and let them cook for 9 minutes, then immediately transfer to ice water and peel once cooled completely.
- 4
Whisk together the minced garlic, Dijon mustard, apple cider vinegar, and honey in a small bowl, letting the flavors meld for about 1 minute.
- 5
Drizzle in the extra virgin olive oil slowly while whisking constantly to create a creamy emulsion, then add the fresh lemon juice and whisk until fully combined.
- 6
Season the dressing generously with sea salt and freshly ground black pepper, tasting and adjusting the balance of acid and richness to your preference.
- 7
Place the fresh baby spinach into a large salad bowl and scatter the sliced red onion, mushrooms, julienned carrots, and cooled bacon across the top.
- 8
Arrange the halved hard-boiled eggs around the salad and sprinkle the chopped almonds and crumbled feta cheese over everything.
- 9
Pour approximately three-quarters of the dressing over the salad and toss gently but thoroughly, coating all the greens while keeping the delicate leaves intact.
- 10
Divide the dressed salad among serving bowls, drizzle any remaining dressing over the top, and finish with a sprinkle of fresh parsley before serving immediately.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| bacon | tempeh bacon or smoked chickpeas | Creates a plant-based protein option that maintains the smoky, umami richness while reducing saturated fat and cholesterol |
| feta cheese | nutritional yeast or hemp seeds | Provides savory, cheesy notes with less saturated fat and sodium while adding complete amino acids and B vitamins |
| almonds | pumpkin seeds or sunflower seeds | Offers similar crunch and protein with better gut health benefits from higher magnesium and anti-inflammatory compounds |
| apple cider vinegar and honey dressing | tahini and lemon juice dressing | Replaces processed sweetener with whole-food fat and improves blood sugar response through healthy fats and fiber |
| red onion raw | thinly sliced scallions or green onions | Provides similar bite and antioxidants with milder flavor that's easier to digest for sensitive stomachs |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 348 |
| Total Fat | 26g |
| Saturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 385mg |
| Carbohydrates | 13g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 17g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
