Spinach, Bacon & Egg Salad with Creamy Honey Mustard Dressing is perfect for a lunch or light dinner or to be served as a side salad. The sweet & salty combination of spinach, honey mustard, bacon, mushrooms, hard-boiled eggs, and cheddar cheese makes this one of my family’s favorite salads ever!
This Spinach, Bacon & Egg Salad with Creamy Honey Mustard Dressing is not rocket science. Spinach, mushrooms and bacon are a classic salad combination, and adding hard-boiled eggs isn’t exactly revolutionary so it’s not like I’m really going out on a limb here, but I wanted to post it because it is one of my favorites. And the creamy honey mustard dressing is so delicious and sweet and tangy, but lightened up a bit with greek yogurt instead of mayo.
The salad & dressing together has that little bit sweet, little bit salty thing going for it, thanks to the honey and mustard and bacon and cheese working together, and some extra savory wonderfulness thanks to the chopped hard-boiled eggs and sliced mushrooms that I can hardly get into the salad before Clara & Rose steal them from right under my nose as I’m prepping dinner. Those girls. I’m not saying this to be all braggy or anything, but if I’m chopping cold crisp veggies, my two loveable little goofballs are right there hovering, snitching whatever they can. Chocolate chips I understand, but it feels like I’m living in the Twilight Zone when I find myself swatting their tight little fists away with an admonishment not to have one more taste of spinach or raw mushroom because I need it for the salad, only to have them giggle like little fiends, snatch some more, and then squeal as I pretend to chase them out of the kitchen.
The great thing about salad is that it can really be whatever you want it to be. Oftentimes spinach salad will have red onions or croutons thrown into the mix or there is no cheese or tomatoes in it. And a spinach salad like this is often paired with a warm bacon vinaigrette instead of a creamy honey mustard like I have done here. It’s all good. This is just the way I make it when I’m taking the quick & dirty approach to getting a side salad prepped to go with dinner. Or to be dinner alongside some warm and fresh out of the oven Cheesy Garlic Mozzarella Swirl Rolls.
It’s easy-peasy, especially if I have a bowl of hard-boiled eggs in the fridge already and some leftover bacon from breakfast earlier in the week stashed in the fridge so that I don’t have to cook it specifically for dinner. If I was making it for company, I might consider caramelizing some onions to go with it or sauteeing the mushrooms, but for just us on a regular weeknight, this is perfect as is. Oh, and while the “recipe” below (it feels weird calling a list of salad ingredients a recipe but whatevs) calls for cremini mushrooms, white mushrooms would work just as well. I just like the slightly firmer, slightly more flavorful creminis which are also sometimes called “baby bellas” or “baby portabello” mushrooms. They are basically in between a white mushroom and a portabello mushroom with a dark brown outer skin.
And the creamy honey mustard dressing comes together in 3 minutes since it’s just a matter of measuring, dumping, and whisking to combine. It would also be wonderful over chicken, as a dipping sauce, on burgers, etc.
If you have visited the Recipes page of this blog, then you might have noticed that while the Main Dish and Dessert categories are pretty well filled out, the Salad & Sides category is woefully underrepresented. It’s not because we don’t eat vegetables – we totally do! It’s more just that when it comes to blogging about food, I just get more inspired and excited about the sweet stuff or the super savory dinnertime staple stuff, rather than the supporting dishes. But I’m going to work on that! I’m serious!
Unless I get carried away posting about all the holiday sweets and savories that I am so looking forward to making.
- 10 ounces baby spinach
- 8 slices bacon, cooked and chopped
- 8 ounces cremini mushrooms, sliced
- 6 hard-boiled eggs, peeled and chopped
- 2 Roma tomatoes, halved and sliced
- 1/2 cup shredded medium cheddar cheese
- 1/4 cup plain greek yogurt
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
In a large serving bowl, combine all salad ingredients and toss.
In a medium bowl, combine all of the dressing ingredients. Whisk thoroughly to incorporate until smooth and creamy. Taste and adjust salt and pepper as needed. Pour into a serving jar to serve alongside the salad and store any leftovers in a sealed container in the refrigerator for 1 week.
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