[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Egg, bacon, broccoli and spinach salad by WW

Egg, bacon, broccoli and spinach salad

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