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Keto Salads

Spinach Salad II

Whenever I need a quick keto meal that doesn’t skimp on flavor, this spinach salad is my answer. It combines crispy bacon, hard-boiled eggs, and fresh spinach, all coated in a zesty lemon-garlic dressing. The mix of textures and the bright, savory taste make it a satisfying lunch or light dinner. Best of all, it comes together in under 30 minutes.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 370 Calories
Spinach Salad II

Ingredients

  • eggs
  • slices bacon
  • (10 ounce) package fresh spinach
  • small onion, chopped
  • tablespoons vegetable oil
  • tablespoons lemon juice
  • cloves garlic, minced
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by placing the eggs in a saucepan and covering them with cold water. Bring to a boil, then cover the pan, remove from heat, and let them sit for 10-12 minutes. Once done, I transfer them to an ice bath to cool before peeling and chopping. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Drain on paper towels, then crumble it. In a large bowl, combine the chopped eggs, crumbled bacon, fresh spinach, and chopped onion. For the dressing, whisk together the vegetable oil, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl. Pour the dressing over the salad and toss well to coat everything evenly. I like to let it sit for a few minutes so the flavors meld, but you can serve it right away. If you’re prepping ahead, keep the dressing separate until serving to maintain the spinach’s crunch. This salad is best enjoyed fresh, but the leftovers are still tasty.

Chef's Tip

I always cook the eggs just until the yolks are set but still a touch soft in the center. This gives the salad a slight creaminess that pairs wonderfully with the crispy bacon and tangy lemon dressing. It’s a small touch that makes a big difference.

Storage Tips

To keep leftovers fresh, store the spinach, bacon, eggs, and dressing in separate containers in the fridge. The dressed salad will wilt quickly, so only combine what you plan to eat. The dressing stays good for up to a week. Enjoy the salad cold straight from the fridge.

Variation Tips

For extra protein, toss in grilled chicken or sliced avocado. You can also swap the vegetable oil for olive oil or bacon grease for more flavor. If you like a bit of heat, add a pinch of red pepper flakes to the dressing.

Frequently Asked Questions