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Spinach Salad with Turkey Bacon and Blue Cheese


This attractive dinner salad features (hard-cooked) eggs and (turkey) bacon.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 8 ounces turkey bacon
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 pound baby spinach
  • 1 small red onion, halved and thinly sliced (3/4 cup)
  • 1/4 cup crumbled blue cheese
  • 4 hard-cooked eggs, quartered
  • Herb Toasts


  1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment; arrange bacon in a single layer. Bake until browned and crisp, turning once halfway through, 20 to 25 minutes. Transfer to a paper-towel-lined plate. When cool, slice crosswise into 1/2-inch strips.

  2. Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add spinach and onion, and toss to combine. Divide among plates; sprinkle with turkey bacon and cheese. Serve with quartered eggs and herb toasts on the side.

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