Bacon, Egg and Spinach Salad

Bacon, Egg and Spinach Salad


61 people made this

Hard boiled eggs, crispy fried rashers of bacon and diced onion served over a bed of fresh spinach. Served with a homemade lemon garlic dressing.

Dee J

Serves: 6 

  • 4 eggs
  • 8 rashers bacon
  • 300g fresh spinach
  • 1 small onion, diced
  • Dressing
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat then let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel then dice.
  2. Fry bacon over medium high heat until evenly brown. Drain, dice then set aside. In a large bowl, combine the eggs, bacon, spinach and onion.
  3. Dressing: In a small bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Pour over salad and toss well to coat.

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Reviews (6)


Salad was great! But next time I'll add mushrooms and substitute reg. onions for red ones. The dressing wasn't fabulous; it might have been better w/ olive oil instead of veggie oil. - 08 Oct 2008


Very nice but I added cherry tomatoes, red onion instead of white and grilled haloumi and found the dressing a little bitter so I added a little Dijon mustard it was a great hit at the BBQ - 15 Oct 2016


Made it vegetarian. Very nice recipe. I used vegetarian bacon.The oil can be reduced a little. It was just amazing.Thanks a lot. - 08 Oct 2008

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