Loaded Spinach Salad Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon strips in a single layer. Bake 15–18 minutes until crisp. Remove and transfer to paper towels to drain and cool. When cool, chop into 1/2-inch pieces.

Prepare vegetables

While bacon cooks, rinse and thoroughly dry the baby spinach (use a salad spinner or pat dry). Quarter the cherry tomatoes. Peel (if desired) and slice the cucumber in half lengthwise, then cut into 1/4-inch half-moons. Thinly slice the red onion into half-moons and separate into rings. If using mixed greens, gently toss with the spinach.

Toast nuts (optional)

If using nuts, place them in a dry skillet over medium heat and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool.

Assemble salad

In a large bowl combine the baby spinach (and mixed greens if using), cherry tomatoes, cucumber slices, and red onion. Add crumbled bleu cheese, chopped bacon, and toasted nuts. Gently toss to distribute ingredients evenly (do not dress yet).

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking to emulsify, or secure jar lid and shake vigorously until dressing is smooth and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

Dress salad just before serving: pour desired amount of dressing over the assembled salad (start with about 3–4 tablespoons for 4 servings) and gently toss until greens and toppings are evenly coated. Serve immediately.