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Spinach Salad with Bacon and Eggs

Serves 6

Total Time
20 mins

We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

Spinach Salad with Bacon and Eggs

Photo: Annabelle Breakey; Styling: Robyn Valarik
 2 large eggs
 6 slices thick-cut bacon (3/4 lb.)
 1/4 cup olive oil
 3 tablespoons red wine vinegar
 2 tablespoons sugar
 1 teaspoon kosher salt
 1 bag (6 oz.) baby spinach leaves
 8 ounces sliced mushrooms
 2 carrots, cut into thin ribbons with a vegetable peeler
 1/2 cup crumbled feta cheese
 2 small avocados, chopped
Step 1

Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.

Step 2

Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.

Step 3

Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.

Step 4

Note: Nutritional analysis is per 1 2/3-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 396Calories from Fat 70
% Daily Value *
Total Fat 31g48%

Saturated Fat 7.7g39%
Cholesterol 102mg34%
Sodium 979mg41%
Total Carbohydrate 18g6%

Dietary Fiber 6.7g27%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.