Loaded Seasonal Salads Recipe

Rinse baby spinach in cold water, spin or pat dry thoroughly and place in a large salad bowl.

Rinse cherry tomatoes, pat dry, and halve (or quarter if large). Add to the spinach bowl.

Cook and Chop Bacon

Place bacon slices in a cold skillet, bring to medium heat and cook until crisp, turning occasionally (about 8–10 minutes). Transfer to paper towels to drain, then chop into bite-sized pieces.

If you don't have store-bought candied pecans: make them by heating 2 tbs sugar with 1 tbs water in a small skillet until syrupy, add 3 oz pecan halves, stir to coat and cook 1–2 minutes until toasted. Spread on parchment to cool.

Crumble bleu cheese and thinly slice optional red onion. Add bacon, candied pecans, bleu cheese and onion to the bowl with spinach and tomatoes, but keep loosely tossed until dressing is ready.

In a small bowl or jar combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove.

Slowly whisk in 0.25 cups extra-virgin olive oil until the dressing is emulsified. Season with 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add a little more honey or vinegar).

If using a jar, secure the lid and shake vigorously until well combined.

Just before serving, pour about half of the dressing over the salad and toss gently to combine so toppings remain evenly distributed. Add more dressing to taste (reserve any leftover dressing in the refrigerator up to 5 days).

Divide among 4 plates or bowls and serve immediately. Enjoy.