Spinach Salad with Bacon Vinaigrette

Recipe from: Taste Of Granor

We generally use a peppered bacon to add a bit of extra heat to the salad, but regular bacon will work just fine too. For a vegetarian option, consider substituting mushrooms for the bacon. 

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1 bag spinach
1 bunch carrots
1 shallot
4-6 eggs
8 oz bacon
1/2 cup apple cider vinegar
1/4 cup olive oil
1/2 tsp salt


  1. Wash and dry the spinach
  2. Shave the carrots into ribbons with a vegetable peeler
  3. Mince the shallot
  4. Hard boil the eggs and peel
  5. Cut the bacon into large chunks
  6. In a large frying pan, brown the bacon until crispy
  7. Pour the bacon and bacon fat over the shallot and let hot bacon fat gently cook the shallot
  8. Add the vinegar to the frying pan and scrape up any brown bits
  9. Add the vinegar, drippings, olive oil, and salt to the shallots and stir to combine
  10. Cut the eggs into rounds or roughly chop
  11. Dress the spinach and carrots with the bacon vinaigrette and toss to combine
  12. Garnish with the egg rounds and serve