Spinach Salad with Bacon, Eggs and Roasted Walnuts

Spinach Salad with Bacon Eggs and Roasted Walnuts 01

Yield: 4 servings

Time: 20 minutes

This tasty salad is not only delicious but beautiful to look at.  Baby spinach, hard boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner. Add some grilled goat cheese crostinis on the side, voila, and you are right in the Provence.


  • 1 lb (450 g)  fresh baby spinach, about 4 cups per serving
  • 4 eggs
  • 6 slices lean bacon
  • 1/2 cup (115 g) roasted walnuts
  • 5 Tbsp extra-virgin olive oil
  • 1 tsp garlic, finely minced
  • 4 Tbsp red wine vinegar
  • salt and pepper to taste


Boil the eggs for 8 to 10 minutes. Cool and quarter them. Set aside. Wash and spin dry spinach leaves. Remove tough stems if necessary.  Discard any blemished leaves.

Roast walnuts in a pan shaking now and then until they are lightly toasted. Set aside.

Chop bacon coarsely and cook it until it is crisp and browned. Remove bacon bits to a paper towel to drain. Keep just a little bit of bacon fat left in the saucepan. Add the olive oil and the garlic. Cook briefly and add the vinegar. Bring to a quick boil and remove it from the heat immediately. Taste for salt and pepper.

Divide the spinach leaves between 4 plates, arrange the egg wedges, roasted walnuts, and bacon on top. Pour the warm bacon vinaigrette over it. Serve immediately.


Spinach Salad with Bacon Eggs and Roasted Walnuts 02





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