Springtime Spinach Salad

We are always looking for ways to include more spinach in our meals and this is a wonderful, delicious way to do just that! There is a perfect balance of flavor & crunch to accompany the fresh spinach.

Spinach Salad


Springtime Spinach Salad

Yield: 12-16 servings

Source: Adapted from Fine Cooking


  • 200 grams of bacon, cooked crisp and diced (reserve the leftover bacon grease)
  • 1/3 cup grated onion
  • 1/3 cup of apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 pounds of spinach, washed, dried and chopped
  • 3 large eggs, hard-boiled & chopped
  • 3 cups of garlic croutons


  1. In a small skillet, heat the bacon grease and add the onion to saute until softened. Cool slightly and add vinegar and mustard.
  2. In a large bowl, toss the spinach with bacon, eggs, croutons and vinaigrette. Serve immediately.


This recipe is very simple to through together, but does require some items to be cooked & prepared. You can do several of these things the night before and toss everything together after preparing the vinaigrette.


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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2 Responses

  1. joey says:

    Love this sort of warm spinach salad…then again, I am up for anything with bacon 😉

  1. April 10, 2012

    […] that some of the side dishes were fresh and light…and of course, colorful! I made a delicious Springtime Spinach Salad with homemade croutons (since those are not something I can buy here) as well as a Shredded Carrot […]

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