Fresh Spinach and Tarragon Salad Recipe -
Fresh Spinach and Tarragon Salad Recipe
  • READY IN 40 mins

Fresh Spinach and Tarragon Salad

Recipe by  

"A favorite salad that family and friends always love!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Combine the spinach, egg and bacon.
  4. Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2003

I have made probably 3 dozen different recipes from this website, however, this one is the first I felt the need to review. This stuff is amazing!!! By far the best salad I have ever had!

Most Helpful Critical Review
May 03, 2005

I'm sorry but I could only give this a 3 star. Too oily and very bland tasting. I do love Tarragon that is why I chose this spinach salad but there are many other spinach salads here so I wll have to try a few more.


18 Ratings

Sep 04, 2006

This is one of the best salad recipes I've made from this web-site. The combination of flavors is great, and the salad dressing is awesome. My husband, who does not like eggs in his salad, couldn't get enough. The only change I made was I used 1/4 cup of olive oil instead of 1/2 cup of vegetable oil, and the dressing was not too oily at all. Wonderful tasting salad!!

Jun 22, 2005

Couldn't really taste the tarragon but it was still very good. I decreased the amount of dressing by half, otherwise it probably would've been too oily.

Nov 28, 2004

I did this salad without the bacon (vegetarian). I did the dressing the night before and out it in a jar and shook it well before using. It was a good salad, needed to up the salt to cut out the sweetness a bit. Good with pasta as a basic spinach salad. It was well received by my guests.

Aug 26, 2003

Serve a bit of this dressing on the side. IT's delicious for dipping.

Aug 26, 2003

The vinaigrette is the best! The salad can be dressed up with fresh mushrooms and grape tomatoes to make it perfect!

Oct 21, 2010

I created this recipe adjusted for 6 servings and reduced the oil to 1/2 cup, using olive instead of vegetable as another user suggested. But there was just way too much dressing. Instead if I had it to do again, I'd reduce (for 6 servings) my olive oil to a 1/4 cup and the other dressing ingredients to half of the original amounts. Otherwise I enjoyed it and it received rave reviews from three other family members for flavor.


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 46.1 g
  • 71%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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