Classic Wilted Spinach Bacon Salad is a quick and easy dish that uses simple, everyday ingredients. A hearty recipe full of fresh, tender baby spinach, crispy bacon, and hard-boiled eggs dressed in a warm tangy-sweet dressing that’s a great accompaniment to almost any meal!
Whenever I enjoy this easy Wilted Spinach Bacon Salad, I’m transported back to my childhood. When I was a kid, I’d enjoy this classic salad at family get-togethers – minus the hard-boiled eggs. Yup, I wasn’t a huge fan of eggs. Actually, I’m still not, although I’ve grown to somewhat accept them!
And this simple salad is so tasty and ridiculously easy to make! This healthy recipe uses simple common ingredients, most of which you probably already have in your pantry.
Nutritious, tender baby spinach serves as the base of this traditional salad. And is topped with perfectly crisp pieces of bacon, protein-packed hard-boiled eggs, and dressed with a sweet, slightly tangy, terribly addicting warm bacon dressing.
Plus, this dish is perfect for a light lunch or dinner or is the perfect starter or side to almost any main course! We love serving this salad with my Homemade Rotisserie Chicken, my easy Bacon Wrapped Pork Loin, or this Slow Cooker Turkey Breast for a hearty, classic, delicious weeknight meal that the whole family will love!
Why You’ll Love This Classic Salad
- Uses simple, everyday ingredients
- Full of healthy ingredients
- Only requires 2 dishes!
- Ready in 10 minutes!
Key Ingredients For This Recipe
BABY SPINACH: I recommend using fresh, pre-packaged baby spinach. Pre-packaged is triple washed and only needs a quick rinse and spin before assembling this salad. Also, baby spinach is more tender and less bitter than full-grown; however, if you only happen to have full-sized spinach on hand, feel free to use it. Just be sure to chop into bite-sized pieces before making the salad.
RED WINE VINEGAR: Provides acidity that is needed for the dressing while also providing subtle sweet undertones. If you don’t have any red wine vinegar on hand, apple cider vinegar would be a great substitute for this dressing as well.
BROWN SUGAR: Feel free to use light or dark brown sugar. For this dressing, I tend to prefer the sweeter taste of light brown sugar but if you like the deeper, richer caramel flavors of dark, use that instead!
WORCESTERSHIRE: Adds a subtle layer of salty, sour, almost umami flavor to the dressing.
- Hard-boiled eggs
How To Make This Easy Spinach Salad
This wilted spinach bacon salad could not be any easier to make!
FRY BACON: In a large frypan, over medium-high heat, fry bacon until crispy. Drain on paper towels and reserve 1 tablespoon of bacon drippings.
ASSEMBLE SALAD: While the bacon is cooking, slice or chop the hard-boiled eggs and sprinkle on top of the spinach. When bacon is cool enough to handle, chop and place on top of spinach and eggs.
MAKE DRESSING: In the frypan used to make the bacon over medium-low heat, combine all dressing ingredients along with reserved drippings. Blend ingredients until heated through, making sure not to boil. Pour over salad and gently toss to coat. Serve immediately and enjoy!
Tips and Tricks
- Garnish with sliced avocado and walnuts or pecans for a heartier dish.
- Use any sturdy leafy greens such as kale, Swiss chard, or dandelion greens.
- If you’d prefer to use natural sweetener, feel free to use Monk Fruit Sweetener, honey, or maple syrup in place of sugar
I do not recommend storing a dressed leftover salad as the acid in the dressing will continue to wilt your greens causing them to get soggy.
If you made more salad than you can enjoy in one sitting, store washed spinach in an airtight container in the fridge for up to 5 days. Store any leftover dressing in an airtight container in the fridge for up to 2 days. When ready to assemble, reheat the dressing and serve.
Of course! Any dark, sturdy, leafy greens such as kale, Swiss chard, or even bitter dandelion greens would be delicious as the base of this salad.
While I love this warm spinach bacon salad as is, feel free to top it with grilled chicken, grilled or sauteed shrimp, avocado, bacon, walnuts, or pecans.
More Salad Recipes To Try:
- Simple Caesar Salad
- Turkey Cobb Salad
- Spinach Salad with Salmon and Avocado
- Pear Salad with Baked Goat Cheese
- Tuscan Tuna Salad
Wilted Spinach Bacon Salad
- 5 oz baby spinach
- 4-6 slices bacon
- 2 hard boiled eggs
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1/2 tablespoon sugar
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon Worcestershire sauce
- SALAD:Fry the bacon until crispy and drain on paper towels. Reserve 1 tablespoon bacon drippings. While the bacon is frying slice or chop the boiled eggs and sprinkle on top of the spinach. When bacon is cool enough to handle chop and sprinkle on top of the spinach.
- DRESSING: In the skillet used to fry the bacon combine the dressing ingredients along with the reserved bacon drippings. Heat over medium low heat just until heated through. DO NOT BOIL. Pour over the spinach and gently toss. Serve immediately.
- Make Ahead: Store washed spinach in an airtight container in the fridge for up to 5 days. And store any extra dressing in a separate airtight container in the fridge for up to 2 days. When ready to assemble and enjoy, reheat the dressing until warmed. Dress salad and enjoy!