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Photo of Egg, bacon, broccoli and spinach salad by WW

Egg, bacon, broccoli and spinach salad

7 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Add some crunch and protein to your salad with egg and bacon. This dish is a great for lunch or a quick summer dinner.



4 medium


150 g, cut into small florets

Shortcut bacon

125 g, thinly sliced

English spinach

2 bunch(es), trimmed, finely grated

Olive oil

1 tbs

Light cream cheese

1 tbs

Dijon mustard

2 tsp


1 clove(s), crushed

Caster sugar

1 tsp

Shaved parmesan cheese

½ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Place eggs in a small saucepan and cover with water. Bring to the boil over medium heat and boil for 10 minutes. Drain and cool in a bowl of cold water. Peel eggs and finely chop.
  2. Meanwhile, blanch broccoli in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  3. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Drain on paper towel.
  4. Combine spinach, egg, broccoli and bacon in a large bowl. Whisk oil, cream, mustard, garlic and sugar in a small bowl. Season dressing with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve sprinkled with parmesan.


SERVING SUGGESTION: Sourdough garlic croutons. Lightly spray 4 x 35g slices sourdough bread with oil and rub with the cut side of 1 garlic clove (halved). Cook bread in a chargrill pan until golden