Fresh spinach salad with eggs and bacon is a classic Amish-style side dish that's simple, hearty, and full of flavor. Made with crisp baby spinach, crunchy bacon, and sliced hard-boiled eggs, it's the kind of salad that feels more like comfort food than rabbit food. 😉
Toss in some almonds, red onions, and cheese if you like, then drizzle it all with a sweet and tangy homemade honey mustard lemon vinaigrette. It's the perfect salad to serve alongside any meal or even enjoy on its own. If you're looking for a fresh spinach salad recipe with real, down-home flavor, this one's a keeper.
Jump to:
Step-by-Step Instructions
- Cook the bacon
- Fry bacon in a skillet (or bake in the oven) until browned and crispy. Transfer to a paper towel-lined plate and crumble once cooled. Save a little bacon grease in the pan to toast the almonds.
- Toast the almonds
- Add sliced almonds to the bacon grease and cook over medium heat, stirring often, until lightly browned. Remove from heat and let cool.
- Boil the eggs
- Place room temperature eggs into a saucepan, cover with water, and bring to a full boil. Boil for 10 minutes, drain, and cool the eggs in ice water. Peel, rinse, and slice.
- Prep the salad base
- Add fresh baby spinach to a large bowl. Top with crumbled bacon, sliced eggs, toasted almonds, and any extras like thin-sliced red onions and shredded cheese.
- Make the honey mustard lemon dressing
- In a small saucepan, combine sugar, vinegar, lemon juice, grated onion, and seasonings. Warm over medium heat, stirring until the sugar dissolves. Remove from heat, stir in honey, then add the oil and whisk or shake until well combined.
- Assemble the salad
- Drizzle the dressing over the salad just before serving, or serve it on the side so everyone can add as much as they like.
Give the dressing a good shake each time bfore you use it, especially if it's been in the fridge.
- Drizzle the dressing over the salad just before serving, or serve it on the side so everyone can add as much as they like.
❤️ Why You'll Love This Spinach Salad With Eggs & Bacon
- Homemade dressing makes it extra special - Made with simple pantry ingredients, the sweet and tangy honey mustard lemon vinaigrette is easy to make and adds just the right amount of zing to the fresh spinach.
- It's not your average salad - With crispy bacon, sliced hard-boiled eggs, and toasted almonds, this is a hearty, satisfying salad that eats more like a full meal than a side.
- Make-ahead friendly - You can prep the bacon, eggs, almonds, and dressing ahead of time. Just keep everything separate and toss it together when you're ready to serve.
- Perfect for any occasion - Serve it as a side dish for Sunday dinner, a potluck favorite, or even a light main course when you want something fresh but filling.
- Inspired by Amish cooking - This recipe has those classic Amish touches: homemade, wholesome, and made to feed a hungry crowd.
- Fresh Spinach is packed with iron and vitamins - This salad isn't just about eating healthy though; it's about flavor and comfort, too. The bacon and eggs make it hearty, and the sweet-tangy dressing brings it all together.
Amish Tips and Variations
- Switch up the nuts - If you prefer, use sunflower seeds or pecans instead of almonds. Both add great crunch and a slightly different flavor that still feels farm-fresh.
- Swap out the dressing - If desired, you could swap the honey mustard lemon dressing with my homemade warm bacon dressing. It's absolutely delicious on spinach salad and gives bacon lovers a double dose of bacon!😉
- Add a touch of cheese or fresh veggies - Stir in shredded cheddar or Swiss for a creamy twist. Some people may also enjoy sliced mushrooms or baby tomatoes for a fresh, juicy burst of flavor.
- Prep ahead for easy serving - Boil the eggs, fry the bacon, and toast the nuts up to two days in advance. Store each ingredient separately in airtight containers in the refrigerator to maintain freshness. Toss with fresh spinach and dressing just before serving to keep everything crisp and flavorful.
- Storage tips - Keep boiled eggs and toasted nuts refrigerated in airtight containers. Store fresh spinach in perforated bags (affiliate link) - plastic bags with tiny holes that let air circulate to prevent moisture buildup and keep greens crisp. If you don't have perforated bags, loosely wrap the spinach in a paper towel inside a regular plastic bag to absorb excess moisture and keep it fresh longer.
- Storage tips for Dressing - This Honey Mustard Lemon Dressing can be refrigerated for up to 2-3 weeks. Its acidic ingredients (lemon juice and vinegar) help preserve it naturally. Just shake or whisk before using. (As always, trust your nose and eyes - if it smells off or looks questionable, it's better to be safe and make a fresh batch.)
What to Serve With Bacon Egg Spinach Salad
This Amish spinach salad with honey mustard dressing pairs wonderfully with hearty entrees and classic sides for a satisfying meal, serve it alongside comforting dishes like Amish Chicken Roasht or Baked Ham Loaf, which complement the fresh, crisp flavors of the salad.
If you prefer something with a little more flavor and heartiness, try pairing the salad with Amish Meatloaf, Pot Roast, Chicken Pot Pie, or Baked Potato Stacks for a wholesome dinner that the whole family will enjoy. For classic Amish side dishes, consider warm Mashed Potatoes or Buttery Dinner Rolls to round out your meal.
No matter what you choose, this old-fashioned spinach salad with homemade dressing adds a crisp, flavorful touch that balances your plate perfectly and brings a fresh taste of Amish heritage to your table.
More Amish Salad Recipes
Whether you're serving a simple weeknight dinner or a full Sunday spread, this Amish spinach salad brings a fresh, wholesome touch to the table. With its classic flavors and easy versatility, it's sure to become a go-to favorite in your meal rotation.
If you get to try this recipe for spinach salad with eggs and bacon, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Spinach Salad With Eggs and Bacon Recipe
Ingredients
- 1 (10 or 11-ounce) bag baby spinach
- 1 pound bacon, fried and crumbled
- 3 large hard-boiled eggs, sliced
- ¾ cup sliced or diced almonds - browned in bacon drippings
- red onion slices, as desired
- shredded cheese or feta cheese, as desired
Dressing:
- ⅓ cup sugar
- 2 ½ tablespoons vinegar
- 1 tablespoon lemon juice
- 1 teaspoon grated onion
- ½ teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- 2 ½ tablespoons honey
- ½ cup oil
Instructions
- Place all the salad ingredients in a large bowl and toss with dressing as desired. Serve within an hour of mixing.1 (10 or 11-ounce) bag baby spinach, 1 pound bacon, fried and crumbled, 3 large hard-boiled eggs, sliced, ¾ cup sliced or diced almonds - browned in bacon drippings, red onion slices, as desired, shredded cheese or feta cheese, as desired
Dressing:
- Heat the first eight ingredients in a saucepan until the sugar is liquified.⅓ cup sugar, 2 ½ tablespoons vinegar, 1 tablespoon lemon juice, 1 teaspoon grated onion, ½ teaspoon salt, ½ teaspoon celery seed, ½ teaspoon dry mustard, ½ teaspoon paprika
- Remove from the heat and add the honey. Stir well, then pour it into a shaker bottle or jar with a lid.2 ½ tablespoons honey
- Add the oil and shake well.½ cup oil
- Drizzle over salad as desired and serve.
- Keep leftover dressing refrigerated in an airtight container and shake well before using.
Anna
This salad equals perfection! So delicious and nutritious!