Bacon Spinach Salad Recipe

A healthy salad with all your favorites; bacon, avocado, goat cheese and hard boiled eggs!

Serves 4

8 cups baby spinach (6 oz.)

1 cup cooked and crumbled Hermann Wurst Haus Hickory Smoked Peppered Bacon (about 12 slices)

1 cup thinly sliced mushrooms (8 oz.)

1 medium carrot, shaved into thin ribbons with a vegetable peeler

½ cup crumbled goat cheese (2 ½ oz.)

1 large avocado, diced

½ cup chopped, toasted walnuts

2 hard-boiled eggs, quartered lengthwise

Walnut Dressing (recipe follows)


Divide the spinach among 4 salad plates. Evenly distribute the bacon (try not to eat it), mushrooms, carrots, goat cheese, and avocado among each plate. Top with walnuts and 2 pieces of egg. Drizzle salad with Walnut Dressing and serve.


Walnut Dressing

¼ cup champagne vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

2 teaspoons minced shallots

2 teaspoons chopped Italian parsley

½ cup walnut oil


Freshly ground black pepper

In a small bowl, combine the vinegar, mustard, garlic, shallots, and parsley. Add the oil in a slow steady stream, whisking constantly to emulsify. Do not add the oil too quickly or the dressing will separate. Season with salt and pepper to taste. Keep refrigerated until ready to use.