top of page

Bacon Spinach Salad

Prep Time:


4 servings


  • 8 – 10 Each Daily’s® Honey Hickory Thick Cut Bacon, cut into 1⁄2-inch pieces

  • 2 1/2 Tbsp Cider or Sherry vinegar

  • 1 1/2 Tbsp Honey

  • 1 1/2 tsp Stone ground dijon mustard

  • 1/4 Cup Shallots, finely chopped

  • 1/4 tsp Kosher salt

  • 1/4 tsp Cracked black pepper

  • 6 oz (8c.) Baby spinach

  • 6-8 oz Baby Bella mushrooms, sliced

  • 6-8 oz Cherry tomatoes, halved

  • 1 Red onion, julienne (thin sliced)

  • 4 Soft boiled eggs, cut into wedges

  • Blue cheese, optional


  1. Place the bacon pieces in a medium nonstick skillet and fry over medium heat with 1⁄2 cup water, stirring occasionally, cook until evenly crisp, about 12 minutes.

  2. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. (Reserve / Save the bacon fat)


  1. Whisk together the vinegar, honey, mustard, shallots, salt, and pepper. Add the bacon fat to the vinegar mixture slowly, using a whisk as you pour to combine.

  2. In a separate large bowl, add the spinach, mushrooms, tomatoes, and red onion; add dressing (as desired) and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.

  3. Divide the salad between 4 plates or bowls. Evenly divide the egg and cooked bacon among them. Serve immediately.

bottom of page