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Spinach Salad with Apples and Bacon


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Rate this recipe 4.4/5 (8 Votes)


  • For the Salad:
  • 12 strips applewood smoked bacon, diced
  • 1 1/4 cups thinly sliced shallots
  • 1 T. olive oil
  • 2 Pink Lady apples, sliced
  • 1 pkg. fresh baby spinach (5 oz. 8 - 10 cups)
  • 6 hard cooked eggs, quartered
  • For the Vinaigrette, Whisk:
  • 1/3 cup apple juice
  • 2 T. cider vinegar
  • 2 T. honey
  • 1 T. Dijon mustard
  • 1/3 cup olive oil
  • salt and black pepper to taste
  • Roasted walnuts


Adapted from


Step 1

For the salad, cook bacon in a non stick skillet until crisp; transfer to a paper towel lined plate. Pour off all but 1 T. drippings. Add shallots and cook over medium heat until softened 2 - 3 minutes; transfer to a bowl.

Heat 1 T. oil in same skillet and saute apples until just beginning to soften; 1 - 2 minutes; transfer apples to a plate.

For the vinaigrette, whisk apple juice, vinegar, honey, Dijon mustard into skillet; simmer until slightly reduced, about 1 minute. Remove skillet from heat. Whisk in 1/3 cup oil; season with salt and pepper.

Toss vinaigrette with spinach, bacon, shallots, apples and eggs. Top salad with walnuts.


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