The salad didn’t turn out like I had wanted it to. At the last minute, I boiled the eggs for the delicious Spinach Salad I had planned on serving, and I did serve it, but as I started eating, I realized I had made a mistake.

Spinach salad needs to be made with cold, hard-boiled eggs, not warm ones.

The salad looked beautiful, but it just wasn’t right. It was mushy and the spinach leaves were wilting before my very eyes. (By the way, The Pioneer Woman even says it’s true: Cold eggs are the best. Check out her amazing recipe for The Best Spinach Salad.)

But … no one complained.

There was plenty of other good food on the plate — fresh barbecued salmon, roasted peppers, hot bread from the oven, melt-in-your-mouth sweet potatoes.

There is one thing I’ve learned about hostessing.

You don’t say a word, you don’t apologize. You don’t draw attention to what you think is wrong, which others may not even notice.

-Let it go.

-Don’t be hard on yourself.

-Give yourself a break.

I often give myself this pep talk when something doesn’t turn out the way I want.

I’ve learned that by acknowledging my errors (keeping them to myself), I’ve become a more merciful person when I go to someone else’s house for dinner. Less of a perfectionist. If there is something that isn’t quite right, I understand. Not a word is said, but I understand.

I have compassion, especially for a new hostess.

What’s your attitude when it comes to messing up in the kitchen? Do you let it go and press on?

Here’s my recipe for the Perfect Peelable Egg. I promise, it works like a charm!

Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing
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Spinach Salad with Warm Bacon Dressing

You can also replace the cucumbers with mushrooms. Here’s my recipe for the Perfect Peelable Egg.


  • 8 ounces baby spinach, washed, dried, stems removed
  • 3 boiled eggs, cold, peeled, quartered
  • 7 slices bacon
  • 3 Tablespoons reserved bacon grease
  • 3 Tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cucumbers, chopped
  • 1 cup cherry tomatoes, cut in half


  • Remove the stems from spinach. Place spinach in a large bowl.
  • Fry bacon until crispy/chewy. Place on a paper towel to remove the grease. Crumble the bacon and set aside.
  • Transfer the 3 tablespoons of bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the onions, cucumbers, and tomatoes to the spinach and toss. Add the dressing and bacon and toss to combine.
  • Divide the spinach between 4 plates or bowls and evenly arrange eggs over the top and serve immediately.
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