Spinach and Bacon Salad


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Tossed to perfection, with cooked bacon as a unique ingredient.

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  • 1 lb. fresh baby spinach leaves gently washed and patted dry
  • 1/3 C. lean cooked bacon, crumbled
  • 2 hard boiled eggs, diced
  • ¼ C. olive oil
  • ¼ C. red wine vinegar
  • 1 Tbs. fresh lemon juice
  • ½  tsp. sugar
  • Salt and pepper to taste

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Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine remaining ingredients in separate container and shake well. Pour over salad and toss, just before serving.

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