Spinach, Bacon, and Tomato Salad Recipe

Spinach, Bacon and Tomato Salad
Colin Cooke


For the dressing:

  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup buttermilk
  • 3 tablespoons crumbled Gorgonzola cheese
  • Kosher salt and freshly ground black pepper

For the salad:

  • 3 slices thick-cut bacon
  • 2 tablespoons olive oil
  • 1 cup of ½-inch bread cubes
  • 6 cups (about 1 ½ pounds) fresh spinach
  • ½ red onion, thinly sliced
  • ½ cup red and yellow cherry tomatoes, halved, or 1 large ripe tomato, cut into ½-inch pieces

This scrumptious salad is especially delicious with garden-fresh spinach and cherry tomatoes and it makes a very satisfying summer lunch.


For the dressing:

To make the dressing, in a small bowl, whisk the mayonnaise, vinegar, and lemon juice together. Add the buttermilk and whisk again. Stir in the cheese and season to taste with salt and pepper. Taste and adjust the seasonings, if necessary. (The dressing will keep, covered, in the refrigerator for up to 1 day.)

For the salad:

To make the salad, fry the bacon in a skillet until crisp and drain on paper towels. When cool enough to handle, crumble and set aside.

Wipe out the pan with paper towels. Heat the olive oil in the pan over medium heat. Add the bread cubes and cook, stirring often, until lightly browned, 7-8 minutes. Drain on paper towels.

Combine the spinach, onion, and half of the croutons in a large shallow bowl and toss together. Pour half of the dressing over the salad and gently toss. Arrange the bacon, tomatoes, and remaining croutons over the salad and drizzle with the remaining dressing. Add a bit more pepper, if desired, and serve.


Calories per serving:

247 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 119g 182%
  • Carbs 72g 24%
  • Saturated 21g 105%
  • Fiber 22g 86%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 37g
  • Polyunsaturated 11g
  • Protein 45g 90%
  • Cholesterol 99mg 33%
  • Sodium 2,052mg 85%
  • Calcium 934mg 93%
  • Magnesium 616mg 154%
  • Potassium 4,855mg 139%
  • Iron 22mg 122%
  • Zinc 7mg 44%
  • Phosphorus 726mg 104%
  • Vitamin A 3,359µg 373%
  • Vitamin C 236mg 394%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 2mg 98%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 2mg 98%
  • Folic Acid (B9) 1,432µg 358%
  • Vitamin B12 1µg 12%
  • Vitamin D 0µg 0%
  • Vitamin E 20mg 98%
  • Vitamin K 3,326µg 4,158%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...