Bacon, Egg, Spinach and Tuna Salad


This hearty main-dish salad is topped with a warm, easy-to-make, honey-mustard dressing. Tuck leftovers in whole wheat pita bread for lunch.

Bacon Egg Spinach tuna Salad
Photo: Andy Lyons
Total Time:
25 mins


  • 4 eggs

  • 6 slices bacon

  • 12 ounce tuna steaks

  • ½ cup white wine vinegar

  • 2 - 3 tablespoon honey

  • 1 tablespoon Dijon-style mustard

  • 1 6 ounce package fresh baby spinach


  1. Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.

  2. Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.

  3. Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.

  4. Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper. Makes 4 servings

Nutrition Facts (per serving)

481 Calories
32g Fat
11g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 481
% Daily Value *
Total Fat 32g 41%
Saturated Fat 10g 50%
Cholesterol 289mg 96%
Sodium 702mg 31%
Total Carbohydrate 11g 4%
Protein 34g
Vitamin C 13mg 65%
Calcium 90.9mg 7%
Iron 3.2mg 18%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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