Recipes Ingredients Meat & Poultry Pork Recipes Spinach, Egg, and Bacon Salad 3.9 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 2, 2020 Print Share Share Tweet Pin Email Servings: 8 Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare. Ingredients 4 large eggs, hard-boiled ¾ pound slab bacon, cut into ¼-inch cubes 1 clove garlic, peeled and minced 1 small shallot, finely chopped Juice of 1/2 lemon 1 ½ tablespoons sherry vinegar ¼ cup extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon salt ¼ teaspoon freshly ground black pepper 2 pounds baby or flat-leaf spinach, washed Directions Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest. Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper. In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately. Print