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๐Ÿ Home ยป Recipes ยป Salad Recipes

Simple Spinach Salad with Bacon

Published: Jun 5, 2024 by Dan Mikesell AKA DrDan ยท 20 Comments

Jump to Recipe
Time: 15 minutes mins

This is a simple spinach salad with bacon and an easy homemade spinach salad dressing with ketchup on fresh baby spinach. You can add toppings of your choice and other greens like kale. Make it your way, or follow my suggestions. Use it as a side dish or load it with protein for a delicious summer lunch.

๐ŸฅฃIngredients

Baby Spinachโ€”fresh, cleaned well
Bacon
Spinach salad dressingโ€”ketchup, sugar, olive oil, Worcestershire sauce, vinegar, Kosher salt
Suggested toppingโ€”hard-boiled eggs, bean sprouts, red onion, water chestnuts, mushrooms

fresh spinach salad on white plate.
Jump To (scroll for more)
  • ๐ŸฅฃIngredients
  • โœ”๏ธOptional ingredients and variations
  • ๐Ÿ‘จโ€๐ŸณHow to Make This Simple Spinach Saladโ€”Step-by-Step Photo Instructions
  • Other favorite summer recipes
  • ๐ŸฅฌHow to buy the best fresh spinach
  • How to serve fresh spinach salad
  • โ„๏ธHow to store leftover spinach salad
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

quote mark
Featured Comment by Pat :
"I've been making this for decades. Originally saw the recipe as a winner of a contest. It was called Sedona Spinach Salad. It is delicious."

There are many fresh spinach salad recipes, but this basic recipe has a lot going for it. The base is tender baby spinach and a simple homemade vinaigrette dressing made with ketchup. You get to load it up with the toppings of your choice or use mine.

old recipe card with salad recipe
This was the only copy of a long-time family favorite.

โœ”๏ธOptional ingredients and variations

Our version has bacon, hard-boiled eggs, and a touch of China with bean sprouts and water chestnuts. We skip mushrooms due to food allergies.

You can keep it vegetarian or even vegan with veggies like slices of avocado, mushrooms, cucumber, bell pepper, and crunchy celery. Try other greens like kale, or add fruit like apple chunks, sliced strawberries, blueberries, or raspberries.

Load it up with protein to make a complete meal. Try some chicken or shrimp in addition to the eggs and bacon. You can top it with blue cheese, feta, or goat cheese. Add some crunch with chopped pecans, almonds, walnuts, or pine nuts,

While the star of this recipe is the ketchup-based vinaigrette dressing, you can substitute Italian, balsamic, or poppy seed dressing.

๐Ÿ‘จโ€๐ŸณHow to Make This Simple Spinach Saladโ€”Step-by-Step Photo Instructions

tupperware shaker of spinach salad dressing

1. Mix spinach salad dressing, then wash, trim, and dry the spinach.

raw cutup bacon in black skillet

2. Wash, trim, and dry spinach. Prepare any toppings, like chopping the red onion, cooking bacon, draining cans of bean sprouts, and water chestnuts. Slice hard-boiled eggs.

salad ready to mix

3. Add all non-dressing ingredients to a large bowl and toss to combine.

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salad mixed and ready to serve

4. Serve with the dressing on the side and drizzle with the dressing.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

Other favorite summer recipes

Take advantage of these other favorite summer recipes, like Fresh Strawberry Pie, Corn on the Cob, Single Serving Lemonade, and Mango Salsa with Pineapple.

๐ŸฅฌHow to buy the best fresh spinach

  1. You want dark green leaves with crisp texture and aroma.
  2. Prefer the young baby spinach that will have thin stems.
  3. Buy freshly picked if possible, but avoid bunches with wilted, slimy, or discolored leaves.
  4. If you are buying bagged, look at the buy-by date and by the freshest.
  5. Donโ€™t overbuy. While you can store it for up to 10 days, it is better consumed in 3-4 days, so buy right and buy late.

How to serve fresh spinach salad

Serve the dressing on the side so you can store the leftovers better.

If you load your salad with protein, it is a meal by itself. Perfect for a summer lunch with friends.

Serve it as a side dish with these gas grill recipes, like Grilled Chicken Thighs or Grilling a Whole Chicken on a Gas Grill . Or with a great steak like Grilled Porterhouse Steaks or Seared and Baked Strip Steaks.

โ„๏ธHow to store leftover spinach salad

The salad with store better without dressing. Seal the salad in an airtight container in the refrigerator. It is delicious in 1 day, OK for two days, and by day three should be consumed or destroyed. The salad dressing will be good refrigerated and airtight for a week.

This is not a good dish to freeze. Most components will lose texture.

โ“FAQs

Is it safe to eat raw spinach?

Yes. But be sure that it is adequately washed like you would any raw vegetable.

Why use baby spinach?

When fresh, baby spinach is bite-sized, tender, and sweet, with just the right amount of crunch. Older spinach is bigger and tougher.

How to store fresh spinach

Fresh spinach can be stored sealed, dry, and cold for up to 10 days in the refrigerator's crisper drawer wrapped in paper towels. Wash only the spinach you are using now. Moisture is the enemy of freshness.

What is a vinaigrette dressing?

A vinaigrette is usually a combination of oil and vinegar. A standard ratio is 3 parts oil to 1 part vinegar, which this dressing approximates.

The vinegar part is usually apple cider vinegar, red wine vinegar, or balsamic vinegar. The tomato in the ketchup adds a bit of acid here, also.

Almost any oil can be used, but we use extra virgin olive oil.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

fresh spinach salad on white plate.

Simple Spinach Salad with Bacon

4.24 from 25 votes
From Dan Mikesell AKA DrDan
This is a simple spinach salad with bacon and an easy homemade spinach salad dressing with ketchup on fresh baby spinach. You can add toppings of your choice and other greens like kale. Make it your way, or follow my suggestions. Use it as a side dish or load it with protein for a delicious summer lunch.
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings #/Adjustable :8
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 1 lb baby spinach - cleaned and dried

Our favorite toppingsโ€”many more in the recipe post

  • 4 hard-boiled eggs
  • 3-4 strips bacon - chopped, fried, and drained
  • 14 oz bean sprouts - drained
  • 8 oz sliced water chestnuts - drained
  • 1 medium chopped red onion - optional
  • ยฝ cup sliced fresh mushrooms - optional

Spinach Salad Dressing

  • โ…“ cup ketchup
  • ยฝ cup sugar
  • ยพ cup olive oil - or other vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons red vinegar - or other vinegar
  • ยฝ to 1 teaspoon kosher salt

Step-by-Step Instructions
 

  • Combine all dressing components in a shaker, small jar, or bowl and shake or whisk to mix well.
    tupperware shaker of spinach salad dressing
  • Wash, trim, and dry spinach. Prepare any toppings, like chopping the red onion, cooking bacon, draining cans of bean sprouts, and water chestnuts. Slice hard boil eggs.
    raw cutup bacon in black skillet
  • In a large bowl, combine all non-dressing ingredients and toss well.
    salad ready to mix
  • Serve with dressing on the side to drizzle when serving.
    salad mixed and ready to serve

Recipe Notes

Pro Tips

  1. Pick out fresh baby spinach with a good dark color and thin stemsโ€”more tips in the post.
  2. The water chestnuts and bean sprouts are the limiting factors in the size of this recipe. You can cut the size if you are okay with wasting the extra.
  3. Many other toppings are suggested in the recipe post.
  4. Serve the dressing on the side since this salad will store better without the dressing.
  5. Refrigerate leftovers sealed for up to 3 days, but the third day is not the best.
  6. The dressing has lots of taste from Worcestershire sauce and ketchup, so it can tolerate using different vinegar or oil if you want.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 461.4 kcal (23%)Carbohydrates : 26.8 g (9%)Protein : 16.4 g (33%)Fat : 33.2 g (51%)Saturated Fat : 7.1 g (36%)Polyunsaturated Fat : 4.3 gMonounsaturated Fat : 20.2 gTrans Fat : 0.1 gCholesterol : 121.3 mg (40%)Sodium : 823.1 mg (34%)Potassium : 663.2 mg (19%)Fiber : 3.3 g (13%)Sugar : 18.5 g (21%)Vitamin A : 5520.6 IU (110%)Vitamin C : 23.8 mg (29%)Calcium : 84.4 mg (8%)Iron : 3.2 mg (18%)

Editor note: This is a republishing of a recipe originally published on May 24, 2010. That was the first year of the blog, and I just took a few pictures and tossed up the recipe so my kids would stop calling mom for it. It was updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly in flag bandanas with a ball

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Comments

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  1. Sherry says

    May 19, 2024 at 5:07 pm

    Thank you Dr Dan

    I had no idea your response would be so quick - greatly appreciate it. Salad coming to my kitchen soon!

    Reply
  2. Sherry says

    May 19, 2024 at 4:35 pm

    Love the variety of veggies in this recipe. One question; can you use fresh bean sprouts instead of canned? I find the canned ones have an off-putting smell that just doesn't make me want to eat them even after rinsing. Thank you.

    Reply
    • Dan Mikesell AKA DrDan says

      May 19, 2024 at 4:46 pm

      Hi Sherry,
      Welcome to the blog.
      Sure, fresh bean sprouts are fine.
      Dan

  3. Deborah Lein says

    July 18, 2020 at 10:46 pm

    Dr. Dan, I have Swiss Chard in the garden which I usually cook / wilt to use with pastas. I find it pretty tough to eat without a little cooking. Can Swiss Chard be substituted for fresh spinach?

    Reply
    • Dan Mikesell AKA DrDan says

      July 18, 2020 at 11:01 pm

      Hi Deborah,

      The spinach is soft, tender, and a bit sweet if you get nice baby spinach. Not at all like the chard I have had so I would not substitute for it.

      Dan

  4. Leslie says

    July 18, 2020 at 1:16 pm

    Since I cook for one, my slow cooker is only a 1 quart size. However, I think it runs a lot hotter than the larger cookers, 2 qt.+, and it's difficult to time recipes correctly. Is this generally true of all small slow cookers or does mine need to be replaced?

    Reply
    • Dan Mikesell AKA DrDan says

      July 18, 2020 at 2:08 pm

      Hi Leslie,

      I have a hard time recommending the very small crockpots. The last time I looked at them, none had thermostats but used reostats. The longer the were turned on, the higher the temp. And high is way uncontrollable.

      Cuisinart generally wins reviews of small crockpots and Kitchaid usually wins full-size reviews. But honest reviews that are not just click-bate to sell a product are hard to find anymore. Mostly behind a paywall at Cooks Illustrated.

      So I would look at 3-4 quart Kitchenaid or Cuisinart. More expensive is the All-clad. I have had their pots for years with good results but they are generally not included in the roundups due to price.

      Remember when you are shopping, You want a timmer, digital control. You will have it for yeqrs so don't skimp too much.

      Dan

    • Leslie says

      July 18, 2020 at 2:21 pm

      Thanks so much for the advice on small slow cookers but due to your answer, I have another question...Iโ€™ve read that slow cookers must be at least half full to operate as the manufacturer intended. If this is true, it doesnโ€™t make sense for me to even use this cooking method for small amounts. And please donโ€™t suggest I freeze leftovers...I have a freezer full now and Iโ€™m not crazy about them. I find cooking for one difficult when preparing soups, stews, casseroles, etc.

    • Dan Mikesell AKA DrDan says

      July 18, 2020 at 2:54 pm

      The 50% has been around some but is wrong. The best results are between 25% and 66%. I stretch that some and will go up to 75% on the high end. On the low end, underfilled will cook faster but still can be used. Decide on the endpoint of your cooking (say chicken at 165 degrees or tender potatoes) and check a few times like at half and 3/4 time. Also, if underfilled, don't use high.

      Dan

  5. Kathleen says

    July 03, 2020 at 3:00 pm

    5 stars
    Dr. Dan, you are my " go to guy" for alot of my meals. The pork tenderloin with potatoes and carrots, the crock pot ribs, baked chicken thighs - - delicious! And my husband agrees! Thank you!

    Reply
  6. Pat Thompson says

    October 08, 2017 at 3:35 pm

    I've been making this for decades. Originally saw the recipe as a winner of a contest. It was called Sedona Spinach Salad. It is delicious.

    Reply
  7. anne says

    June 04, 2017 at 5:29 pm

    I love seeing the old recipe card
    Going to make this tomorrow, Looks yummy !
    You always have the best recipes
    I look forward to your posting them
    Thank you Dr. Dan

    Reply
    • DrDan says

      June 04, 2017 at 6:34 pm

      Hi Anne,
      I think the card is classic. You can't even read part of it due to the food stains. I still have it but now I look on the blog when I need it.
      Thanks for the note
      Dan

  8. Joan says

    June 04, 2017 at 4:16 pm

    I used to make this or a version of it some years ago. I liked the flavors, but disliked chewing the spinach leaves which, to me, have an odd texture. I wonder how the salad would do with romaine lettuce instead of the spinach?

    Reply
    • DrDan says

      June 04, 2017 at 6:32 pm

      Hi Joan,
      Try "baby" spinach. The smaller the leaves, the more tender. You can try it with romaine. Most of the flavor does come from the other ingredients.
      Thanks for the note
      Dan

  9. adriana says

    August 03, 2015 at 10:54 am

    Quick ?, for the dressing it asks for vinegar... is it apple cider vinegar, white wine vinegar or regular distilled vinegar?

    Thank you,
    Adriana

    Reply
    • DrDan says

      August 03, 2015 at 6:09 pm

      I like apple cider but white will do. By regular distilled I believe is the same thing as white.
      DrDan

  10. Martha (MM) says

    June 20, 2011 at 6:45 pm

    Yummy! Sounds totally delicious! Thanks so much for linking this up at this month's salad round up! It's still open if you have others :-)

    Reply
  11. Christine says

    May 27, 2010 at 7:28 am

    No, no. He meant the only copy on a card. I pulled it out of the recipe box and the thing felt like it was going to fall apart in my hands!

    Reply
  12. Greg says

    May 25, 2010 at 12:22 am

    It wasn't the only copy, I had mom e-mail that to me years ago and I still have it printed out in my kitchen. But yes rescue missions are good here.

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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