This attractive dinner salad features (hard-cooked) eggs and (turkey) bacon.

8 ounces turkey bacon

3 tablespoons white balsamic vinegar

2 tablespoons olive oil

Coarse salt and ground pepper

1 pound baby spinach

1 small red onion, halved and thinly sliced (3/4 cup)

1/4 cup crumbled blue cheese

4 hard-cooked eggs, quartered

Herb Toasts

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment; arrange bacon in a single layer. Bake until browned and crisp, turning once halfway through, 20 to 25 minutes. Transfer to a paper-towel-lined plate. When cool, slice crosswise into 1/2-inch strips.
Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add spinach and onion, and toss to combine. Divide among plates; sprinkle with turkey bacon and cheese. Serve with quartered eggs and herb toasts on the side.