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5 power salads that won't leave you hungry

By: Enrique Gili on March 5, 2014, 2:16 p.m.
Egg and Bacon Spinach Salad

Photo: Enrique Gili

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Egg and Bacon Spinach Salad

Salad can be eaten at any time of the day including breakfast.

Prep time: 20 minutes 

Total time: 25 minutes 

Yield: Serves 4 to 6

Egg and Bacon Spinach Salad


  • 4 slices bacon, cooked and crumbled
  • 6 cups baby spinach, rinsed
  • 1 small red onion, sliced
  • 1 cup crusty bread, cubed
  • 4 hardboiled eggs, sliced
  • 1 oz. red wine vinegar
  • 1 tbs. olive oil
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • Freshly ground black pepper and salt to taste
  1. Cook bacon in large skillet over medium low heat, until crisp about 8 to 10 minutes. Place bacon on paper towels, drain skillet, setting aside rendered bacon fat.
  2. Meanwhile, prep the remaining salad ingredients. Bring eggs to a boil in saucepan filled with water, simmer for about 6 minutes. Run eggs under cold water to loosen shell when peeling. Trim and rinse spinach leaves to remove grit, about 10 minutes. Cube bread.
  3. Add 1 tbs. rendered bacon fat to skillet, heat and toast bread, about 3 minutes.
  4. To make salad dressing, combine vinegar, olive oil, honey and mustard in sealable jar and shake.
  5. Place spinach in salad bowl. Add crumbled bacon, sliced eggs, toasted bread. Toss ingredients with salad dressing. Add salt and pepper to taste.