Spinach Salad Recipe

Wash baby spinach thoroughly and spin or pat dry. Place in a large salad bowl and set aside.

Core and dice roma tomatoes into 1/2-inch pieces (if very juicy, drain briefly on paper towel). Add tomatoes to the bowl with spinach.

Peel and thinly slice the red onion. If you prefer milder onion flavor, soak slices in cold water for 5 minutes then drain and pat dry. Add to the bowl.

Clean mushrooms with a damp cloth, slice them about 1/4-inch thick, and add to the salad bowl.

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces.

Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes for firm hard-boiled eggs. Immediately transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Add the chopped bacon and quartered hard-boiled eggs to the salad bowl with the vegetables.

In a small bowl or jar, combine apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning; add the optional lemon juice if you want more brightness.

Toss and finish

Pour about half the honey vinaigrette over the salad and gently toss to combine, coating all ingredients. Add more dressing to taste (reserve any extra dressing for another use).

Crumble 1/2 cup feta over the tossed salad and gently fold once to distribute. Reserve the optional extra feta for garnish if desired.

Taste and adjust salt and pepper. Serve immediately in individual bowls or on a platter.