Baby Spinach Salad with Bacon & Eggs

Looking for something new to start your day? Try this yummy salad for breakfast or brunch! Double the dressing recipe and refrigerate for later.
Recipe courtesy of Chef Linda Duggan


  • 4 eggs – hard boiled
  • 6 slices thick bacon - cooked and crumbled
  • 1 (5oz) package of Olivia’s Organics Baby Spinach
  • 1/4 cup thinly sliced red onion
  • Dressing
    2 tablespoons Braggs Organic Apple Cider Vinegar (can substitute)
    2 tablespoons Dijon mustard
    3 teaspoons organic honey
    1/4 cup extra virgin olive oil
    Salt and pepper to taste


  • To make hard boiled eggs: place eggs in a pan and cover with cold water. Bring water to a rolling boil, remove pan from heat, and let sit 12 minutes covered. After 12 minutes, drain the hot water and run the eggs under cold water to cool. Peel and chop when cool enough to handle.
  • To make the dressing, whisk together the vinegar, Dijon mustard and honey in a bowl. Gradually whisk in the olive oil until smooth and emulsified. Season with salt and pepper.
  • On a platter, combine the spinach, bacon and red onion. Top with chopped eggs and drizzle with salad dressing. Toss and enjoy!

Categories: Salad, Spinach