Spinach-Salad-Served in a white ceramic bowl featured

Spinach Salad

An easy and delicious Spinach Salad recipe with spinach, bacon, tomatoes, avocados, mushrooms, and hard boiled eggs tossed in a honey black pepper dressing.
Course Main Course, Salad
Keyword 4th of July, easy, Memorial Day, summer
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 364kcal


For the dressing:

  • 1 clove garlic minced
  • 2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1/3 cup extra virgin olive oil

For the salad

  • 12 ounces baby spinach
  • 2 tomatoes cut into wedges
  • 2 avocados cubed
  • 8 ounces mushrooms thinly sliced
  • 1 medium shallot thinly sliced
  • 4 strips bacon cooked until crisp and coarsely chopped
  • 3 hard boiled eggs cut into wedges


  • To make the dressing, add garlic, honey, vinegar, pepper, and salt to a blender pitcher; blend until smooth. With blender running, slowly drizzle in olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
  • Add spinach to a large serving bowl (large enough to toss salad with dressing. Drizzle dressing over spinach and toss to coat. Add remaining ingredients (tomatoes through hard boiled eggs) and gently toss to coat. Serve immediately.



For a pretty presentation: Toss spinach with dressing and distribute evenly onto a large platter. Arrange all of the toppings artfully across the top and serve.


Calories: 364kcal | Carbohydrates: 17g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 279mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5885IU | Vitamin C: 29.2mg | Calcium: 81mg | Iron: 2.6mg