BLT Spinach Salad


  • 8 ounces young spinach
  • 4 large eggs
  • 4 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • S+P
  • 1 large tomato, sliced 


Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.  Cook the hard-boiled eggs and set with the spinach.  

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 2 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the tomatoes to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Adapted from:


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