Fresh Spinach and Tarragon Salad

Fresh Spinach and Tarragon Salad

12 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Jackie M.
Recipe by  Jackie M.

“A favorite salad that family and friends always love!”

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Adjust Servings

Original recipe yields 4 servings



  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 (12)

Rate This Recipe


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!



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!!



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.

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Amount Per Serving (4 total)

  • Calories
  • 464 cal
  • 23%
  • Fat
  • 46.1 g
  • 71%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 685 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Bermuda Spinach Salad


next recipe:

Warm Brussels Sprout, Bacon and Spinach Salad