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This classic spinach salad bursts with flavor combinations that make it a perfect light meal or side dish. The crispy bacon, hard-boiled eggs, and creamy avocado create a satisfying texture contrast against the fresh spinach, while the homemade red wine vinaigrette ties everything together with its tangy punch.
I first made this salad for a summer picnic when I needed something substantial yet refreshing. It was such a hit that it's now become my go to solution whenever I need an impressive yet effortless dish for gatherings.
Ingredients
- Baby spinach: fresh and tender leaves provide the perfect base for catching all the flavors
- Hard boiled eggs: add protein and a creamy texture to balance the crisp vegetables
- Bacon: brings that irresistible savory crunch that elevates the entire salad
- Cherry tomatoes: their sweet juicy nature adds bright pops of flavor
- Red onion: thinly sliced for a sharp aromatic bite without overpowering
- Avocado: optional but recommended for creamy richness and healthy fats
- Olive oil: use light tasting variety for a more neutral dressing base
- Red wine vinegar: provides the perfect tangy acidity to cut through richness
- Soy sauce: adds unexpected depth and umami to the dressing
- Fresh garlic: minced finely to infuse the dressing with aromatic flavor
- Italian seasoning and dried dill: herb blends that complement the vegetables perfectly
Step-by-Step Instructions
- Make the Vinaigrette:
- Combine olive oil, red wine vinegar, soy sauce, water, minced garlic, Italian seasoning, and dried dill in a bowl or jar. Whisk thoroughly or shake until well emulsified. The mixture should look uniform with no separation. Refrigerate while preparing the remaining ingredients to allow flavors to meld together.
- Cook the Bacon:
- Begin by cutting bacon strips into small bite sized pieces. Heat a pan over medium heat until warm but not smoking. Add bacon pieces to the pan, spreading them evenly to ensure proper cooking. Cook for 10 to 15 minutes, stirring occasionally to promote even browning. The bacon is ready when pieces are deeply golden and crispy throughout. Transfer to a paper towel lined plate to absorb excess grease and cool completely.
- Assemble the Salad:
- In a large serving bowl, add fresh spinach as your base layer. Arrange sliced hard boiled eggs, halved cherry tomatoes, thinly sliced red onion, and diced avocado over the spinach. The presentation matters for both visual appeal and ensuring good distribution of ingredients throughout the salad.
- Dress and Serve:
- Drizzle your desired amount of the prepared red wine vinaigrette over the arranged salad. Gently toss all ingredients to ensure even coating of the dressing. Finally, sprinkle the cooled crispy bacon pieces over the top just before serving to maintain their crunch.
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The bacon is truly the crown jewel of this recipe. I discovered through extensive testing that cooking it separately and adding it last keeps it perfectly crispy. My family particularly loves gathering around this salad on warm summer evenings when we want something satisfying but not too heavy.
Storing Your Spinach Salad
For best results, store the components of this salad separately. Keep the dressing in an airtight container in the refrigerator where it will stay fresh for up to a week. The cooked bacon can be refrigerated for 3 to 4 days and quickly reheated in a pan to restore crispness if desired. If you need to prepare ahead for an event, you can assemble everything except the avocado and dressing, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add the avocado and dressing just before serving to prevent wilting and browning.
Customization Options
This spinach salad welcomes creative adaptations based on what you have available. For a vegetarian version, skip the bacon and add roasted chickpeas or sunflower seeds for crunch. Blue cheese or feta make excellent additions for a tangy flavor boost. During summer months, try adding fresh strawberries or blueberries for a sweet contrast to the savory elements. For additional protein, grilled chicken, shrimp, or salmon transform this side dish into a complete meal. The vinaigrette also works beautifully with substitutions like balsamic or white wine vinegar if you prefer different flavor profiles.
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Serving Suggestions
This versatile salad pairs beautifully with so many main courses. Serve alongside grilled steak or chicken for a complete dinner. It makes an excellent companion to pasta dishes when you want to add vegetables to your meal. For entertaining, present it in a large shallow bowl to showcase all the colorful ingredients. During holiday gatherings, this salad offers a lighter option that complements heavier traditional dishes. Consider setting up a salad bar with components separated so guests can build their own perfect portion with their preferred ratio of ingredients.
Frequently Asked Questions
- → Can I substitute bacon in this salad?
Yes, you can substitute bacon with turkey bacon, pancetta, or even smoked tofu for a vegetarian option.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent sogginess.
- → Can I use a different dressing?
Absolutely. While the red wine vinaigrette enhances the salad, other options like balsamic vinaigrette or honey mustard will work well too.
- → What can I add for extra protein?
Grilled chicken, shrimp, or tofu make excellent protein additions to complement the salad.
- → Can I make this salad ahead of time?
You can prepare ingredients in advance, but assemble the salad and add the dressing just before serving to maintain freshness.