Spinach Salad

Ingredients

• 170 g (6 oz)bag spinach
• about 100 g (1 cup)sliced celery
• 3green onions, sliced
• 6 stripsbacon, cooked and crumbled
• 3hard-boiled eggs, diced
• about 113 g (1 cup)shredded mozzarella cheese
• 90 ml (6 Tbsp)vegetable oil
• about 31 g (2 1/2 Tbsp)sugar
• 37.5 ml (2 1/2 Tbsp)white vinegar
• 2.5 ml (1/2 tsp)salt
• 7.5 ml (1 1/2 tsp)poppy seeds
• 2 dropsmustard

Instructions

1. 1

   Cook the bacon

   Cook the bacon until very crisp. Drain it on paper towels, crumble it and set it aside.

2. 2

   Mix the dressing

   In a small bowl, whisk together the oil, sugar, vinegar, salt, poppy seeds and mustard until the sugar dissolves. Set the dressing aside.

3. 3

   Slice the vegetables

   Slice the celery and green onions.

4. 4

   Assemble the salad

   Toss the spinach, celery and green onions in a large salad bowl. Top with the mozzarella, diced eggs and bacon.

5. 5

   Dress and serve

   Serve the dressing on the side, or add it just before serving and stir until the salad is well coated.

What is spinach salad?

Spinach salad is a flexible American salad built around fresh spinach and a mix of savoury toppings. This version combines bacon, hard-boiled eggs, celery and mozzarella with a sweet-and-tangy poppy seed dressing.

The contrast is what makes it work: tender leaves meet crisp bacon and crunchy celery, while egg and cheese make the bowl feel more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 11g protein, 8g carbs, 30g fat.

The dressing and bacon contribute much of the fat, while the eggs, mozzarella and bacon provide protein. The sugar in the dressing supplies much of the carbohydrate; serve the salad with a modest portion of bread or grains and extra vegetables for a more balanced plate.

The dressing's balance

Sweetness: sugar softens the sharpness of the white vinegar, while the oil gives the dressing a smooth texture.

Poppy seeds: whisk them through with the mustard and salt so they are distributed across the salad rather than settling in one spot.

Build contrast with the toppings

Crisp bacon: cook it until very crisp, then drain it well before crumbling. This helps it keep its texture when it meets the other ingredients.

Egg and mozzarella: dice the eggs and scatter them with the cheese over the greens. Their softer textures balance the crunch of the bacon and celery.

Keep the spinach fresh

Dry leaves: if the spinach needs washing, dry it thoroughly before assembling. Water on the leaves can dilute the dressing and make the salad limp.

Gentle tossing: combine the spinach, celery and green onions first, then add the toppings so the egg pieces stay intact.

Dress just before serving

The recipe takes about 20 minutes in total, with the bacon cooking and the dressing coming together while the vegetables are prepared.

For the crispest result, serve the dressing separately or add it immediately before eating. Toss only until the leaves are coated.

Serve it as a meal or side

This salad can accompany a simple main course or take centre stage as a light meal. For a more filling plate, serve it with bread or a warm grain dish.

If serving a group, keep the dressing on the side so everyone can add as much as they like and any leftover salad stays fresher.

Recipe notes & tips

• Drain the cooked bacon on paper towels to remove excess grease before crumbling it.
• Whisk the dressing until the sugar dissolves so it does not collect at the bottom of the bowl.
• Dry washed spinach well before tossing it with the dressing.
• Keep the dressing separate until serving if you expect leftovers.
• Dice the eggs evenly so they are easy to distribute through the salad.

Variations

• Use another cheese: Swap the mozzarella for a mild shredded cheese you enjoy.
• Add cucumber: Slice it and toss it in with the celery for another fresh, crisp element.
• Make it meat-free: Leave out the bacon and add extra egg or cheese.
• Try a sharper dressing: Use a little less sugar for a more tangy finish.
• Add toasted nuts: Scatter them over the salad just before serving for extra crunch.

Common mistakes to avoid

• Adding dressing too early: The leaves can wilt; dress the salad just before serving.
• Using wet spinach: Excess water dilutes the dressing; dry the leaves thoroughly.
• Stopping the bacon too soon: It will lose its crunch in the salad; cook it until very crisp.
• Overmixing the toppings: The eggs can break apart; toss the greens first and fold the toppings in gently.
• Leaving sugar undissolved: The dressing may taste uneven; whisk until the sugar dissolves.

How to store

Store undressed salad and dressing separately in covered containers in the fridge and use within 1–2 days; the spinach is best as fresh as possible. Keep the cooked bacon and hard-boiled eggs chilled, and add them when serving. This salad is best served cold rather than reheated.

Frequently asked questions