Crispy Bacon & Spinach Salad with Tangy Dijon Dressing
Recipe Collection: Salads
Crispy Bacon & Spinach Salad with Tangy Dijon Dressing is a perfect blend of fresh spinach, crispy bacon, and hard-boiled eggs. This non-vegetarian American dish is bursting with flavor and texture, making it an ideal choice for gatherings or a satisfying lunch. The tangy Dijon dressing adds a refreshing kick, while the crunchy croutons and mushrooms enhance every bite.
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Overview
This Bermuda Spinach Salad is a delightful combination of fresh spinach, crispy bacon, and hard-boiled eggs, all tossed in a tangy Dijon dressing. It's a crowd-pleaser that's perfect for any occasion, offering a balance of sweet and savory flavors with a satisfying crunch from croutons and fresh mushrooms.
Diet Type
Non-Vegetarian
Allergies
Eggs, Mustard
Cuisine
American
Serving Size: 8
Cooking Time: 30 minutes
Ingredients
- 6 Whole eggs, peeled
- 0.5 Pounds (lb) bacon, crumbled
- 2 Pounds (lb) spinach, torn
- 2.75 Ounces (oz) croutons
- 0.25 Cups mushrooms, sliced
- 1 Whole onion, minced
- 0.67 Cups white sugar
- 1 Teaspoon (tsp) salt
- 1 Cup vegetable oil
- 0.33 Cups cider vinegar
- 0.5 Teaspoon (tsp) black pepper, ground
- 1 Teaspoon (tsp) celery seed
- 1 Tablespoon (tbsp) Dijon-style mustard, prepared
Steps
- Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a boil, then cover and remove from heat. Let the eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel.
- In a large, deep skillet, cook the bacon over medium-high heat until evenly browned. Drain, crumble, and set aside.
- Prepare the dressing by blending the onion, sugar, salt, oil, vinegar, pepper, celery seed, and Dijon mustard until smooth.
- In a large salad bowl, combine the chopped eggs, crumbled bacon, spinach, croutons, and mushrooms. Toss to mix.
- Pour enough dressing over the salad to lightly coat. Toss again and serve immediately.
Notes
Timer
Enjoy your homemade Crispy Bacon & Spinach Salad with Tangy Dijon Dressing!