Spinach Salad Recipe

Cook bacon

Lay bacon slices in a cold skillet without overlapping. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness.

Transfer cooked bacon to a paper-towel-lined plate to drain. When cool, chop or crumble into 1/2-inch pieces. Reserve 1 teaspoon of bacon drippings (optional) to add to the dressing for extra flavor.

Rinse and thoroughly dry the baby spinach using a salad spinner or clean kitchen towels. Place spinach in a large salad bowl.

Peel the red onion and slice it thinly. Separate slices into rings and measure 1/2 cup. If you prefer milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Halve the cherry tomatoes (or quarter if large) to yield about 1 1/2 cups. Add to a small bowl or keep ready.

If olives are whole, pit and halve them. Measure 1/2 cup and set aside.

Crumble the feta cheese to measure about 3/4 cup and keep ready.

In a small jar or bowl, combine 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon minced garlic.

Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. If reserved, whisk in 1 teaspoon bacon drippings for a smoky note.

Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning or add up to 1 tablespoon lemon juice for brightness if desired.

Add the prepared red onion, halved cherry tomatoes, olives and crumbled feta to the bowl with the spinach. Toss gently to combine.

Drizzle the dressing evenly over the salad — start with about 3/4 of the dressing and toss gently; add more if needed to lightly coat the leaves.

Sprinkle the chopped/crumbled bacon over the salad and toss once more. If using, sprinkle toasted pine nuts or walnuts and the optional 1 tablespoon lemon juice over the top.

Serve immediately on plates or family-style from the bowl so the spinach stays crisp.