As we become more and more established in spring, it’s time to look at some lighter meals. This salad is fantastic. I thought it would be good, but I did not expect it to be this good.

SERVES 2 -4Babyspinach, Egg and Pinenuts Salad


  • 2 slices bacon, trimmed of fat and cut into thirds
  • 1/2 cup good quality whole egg mayonnaise (like Thomay)
  • 1 1/2 tablespoons water


  • 2 eggs
  • 50 g pine nuts
  • 150 g baby spinach leaves, washed and dried


  • Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
  • Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.


  • Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
  • Rinse the eggs under cold water, peel and cut into wedges.
  • In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.


  • Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
  • Drizzle with the dressing.

If you decide to make these, take a photograph and email me at diaryofafirstchild at gmail dot com and I will add it here. Alternatively leave a link to where you’ve uploaded it!


Just Have to Share – Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing

  1. Yummy! I’m just making my meal plan and grocery list for the week, and that salad will have a starring role – thanks for sharing!

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