Tested till perfect Egg and Bacon Spinach Salad

Egg and Bacon Spinach Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspapple cider vinegar
  • 2 tsp 2tspDijon mustard
  • 1/4 tsp 1/4tsppaprika
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchsugar
  • 4 cups 4cupsbaby spinach
  • 1 cup 1cupthinly sliced mushroommushrooms
  • 4 slices 4slicesbacon, cooked and chopped
  • 1/4 small 1/4smallred onion, thinly sliced
  • 1/4 cup 1/4cupsunflower seedsunflower seeds, if desired
  • 2 2hard-cooked eggs, quartered
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In large bowl, whisk together olive oil, vinegar, Dijon mustard, paprika, salt, pepper and sugar. Add spinach, mushrooms, bacon, onion and sunflower seeds (if desired); toss to coat. Garnish with eggs.

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