Spinach Salad with Tomato Vinaigrette

Spinach, bacon and tomatoes. A match in heaven if you ask me! This salad is sweet, savory, with just a perfect lightness to it!

Eating Style: Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free

Prep Time:

Serves: 8


Tomato Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup coconut sugar
  • 1/3 cup tomato paste
  • 1/3 cup apple cider vinegar + 1-2 tablespoon
  • 2 tablespoon water
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1/4 teaspoon herbamare
  • Fresh ground pepper, to taste


  • 8 cups baby spinach leaves
  • 4 eggs, hard boiled
  • 6 slices beef bacon – see note
  • 2 cups sliced mushrooms – see note
  • 1/2 red onion, thinly sliced


To prepare the salad dressing:

  1. Combine all ingredients but extra vinegar in a small saucepan. Heat on medium heat until it is brought to a simmer, stirring occasionally.
  2. Reduce heat to low and allow to simmer for 5 minutes.
  3. Remove from heat and stir in additional apple cider vinegar for some extra kick!
  4. Place in the fridge for at least 1 hour to chill.

Meanwhile, prepare the salad:

  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.

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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.

Nutrition Information Per Serving

  • Calories: 298
  • Calories from Fat: 164
  • Total Fat: 18.2
  • Saturated Fat: 3 g
  • Cholesterol: 131> mg
  • Sodium: 676 mg
  • Carbs: 14.4 g
  • Dietary Fiber: 1.8 g
  • Net Carbs: 12.6 g
  • Sugars: 9.6 g
  • Protein: 11.6 g