Spinach Salad with Tomato Vinaigrette
Recipe type: Spinach, bacon and tomatoes. A match in heaven if you ask me! This salad is sweet, savory, with just a perfect lightness to it!
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Serves: 8c
  • 8 cups baby spinach leaves
  • 4 eggs, hard boiled
  • 6 slices beef bacon *see note
  • 2 cups sliced mushrooms *see note
  • ½ red onion, thinly sliced
  • batch of tomato vinaigrette (recipe above)
  1. Hard boil the eggs using this handy-dandy guide on the perfect hard boiled egg.
  2. Cook the bacon as per package instructions – about 2 minutes per side on medium heat. Remove from pan, place on a paper towel lined plate and pat the excess fat off. Cut into pieces and set aside.
  3. In large bowl, combine remaining ingredients. Drizzle with enough dressing to coat; toss gently and serve immediately.
  4. Leftover dressing can be stored covered in the refrigerator for 3-4 days. If you have leftovers of the salad with the dressing on, the spinach will become wilted overnight, but it’s still tasty! I like adding the wilted salad to a lunch wrap with chicken or chickpeas!
  5. Alternatively, portion out vegetable ingredients without dressing if you plan on storing the leftovers for future meals.
I purchase beef bacon at our local butcher but haven’t found it in any grocery stores yet. Pork or turkey bacon would also work. Watch the ingredients in turkey bacon. I find that many brands use a lot of fillers and artificial ingredients.

I used cremini mushrooms because I find them to be meatier than white mushrooms.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/01/spinach-salad-with-tomato-vinaigrette/