Crunchy Spinach Salad With Bacon 2 Recipe

I adore this recipe because it perfectly combines the fresh, vibrant flavors of baby spinach and cherry tomatoes with the indulgent crunch of bacon and toasted almonds. Plus, the simple balsamic dressing ties everything together effortlessly, making it a quick, delicious go-to for any meal.

I adore the lively interplay of flavors in my Spinach Salad With Bacon 2. It starts with 8 cups of fresh baby spinach, but the real star is the crumbled bacon.

Is there anything better than the way bacon pairs with spinach? The salty, savory crunch of the bacon contrasts beautifully with the juicy little cherry tomatoes.

And then there are the toasted almonds. Their delightful crunch almost eclipses the incredible textural interplay that the bacon and spinach have going on until you get to the feta.

Ingredients

Newborn Baby Spinach Greaves: They are rich with iron and protein.

When added to our day-old burrito, our result, they provide an allergy-friendly sample with freshness, texture, and crunch.

Juicy and sweet, cherry tomatoes are a source of antioxidants that are elated to the occurrence of a compound called lycopene.

Mildly tangy and peppery, red onion is also rich in antioxidants.

Bacon: Contributes savory richness and protein; lays down a smoky note.

Almonds, sliced: They lend crunchiness to dishes, and they are also packed with protein, healthy fats, and vitamin E.

Feta Cheese: Provides a creamy texture and a tangy flavor, along with some important calcium.

Olive oil contributes to the smoothness, the heart-healthy fats, and the nonobtrusive fruitiness of a dish.

Ingredient Quantities

• 8 cups fresh baby spinach leaves, washed and dried
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 4 slices cooked bacon, crumbled
• 1/2 cup sliced almonds, toasted
• 1/3 cup feta cheese, crumbled
• 1/2 cup fresh mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large salad bowl, combine the fresh baby spinach leaves, halved cherry tomatoes, thinly sliced red onion, and sliced mushrooms.

2. In a small bowl, combine the olive oil and balsamic vinegar and whisk them together to form a basic dressing.

3. Add salt and pepper to the dressing to taste.

4. Pour the dressing over the salad components in the big bowl.

5. Gently toss the salad to ensure that the dressing coats all the components.

6. Include the crumbled bacon, toasted sliced almonds, and crumbled feta cheese in the salad.

7. Lightly toss the salad one final time to evenly distribute the toppings.

8. Place the salad onto a serving platter or individual plates.

9. For extra crunch, you may want to sprinkle a few toasted almonds on top (note: this is the “optional” part).

10. Enjoy the immediately served, fresh, and flavorful combination of textures enjoyed instantly.

Equipment Needed

1. Large salad bowl
2. Small bowl
3. Whisk
4. Salad tongs or serving spoons
5. Cutting board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Serving platter or individual plates

FAQ

• Q: Can I use regular spinach instead of baby spinach?A: Yes, you can use regular spinach; however, baby spinach tends to be more tender and is often the preferred choice for salads.
• Q: What can I use as a substitute for feta cheese?A: Good substitutes for feta include goat cheese and blue cheese, both of which provide a similar tangy flavor.
• Q: How can I make the salad vegetarian?A: Omit the bacon or replace it with a plant-based alternative.
• Q: How should I toast the almonds?Toasting almonds is simple. You need only a few tools and ingredients, and the process takes mere minutes. Follow these steps for perfectly toasted almonds every time:

  1. Place whole almonds in a dry skillet over medium heat.
  2. Cook, stirring frequently, for 3-5 minutes.
  3. Remove from heat when almonds are golden brown and fragrant.

• Q: Can this salad be made in advance?A: The optimal way to prepare the salad is to make the ingredients separately and then assemble them right before serving so that they maintain their individual freshness and crunch.
• Q: Is it okay to use a different dressing?A: Yes. A simple vinaigrette or any dressing of your choice can work well with this salad.
• Q: Are there other vegetables that can be added?Certainly! You can add extra crunch and loads of flavor by using cucumbers, bell peppers, or shredded carrots.

Substitutions and Variations

Small, tender leaves of spinach: Substitute kale or arugula for a different kind of leafy base.
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes to achieve a similar fresh flavor.
Replace with turkey bacon or tempeh bacon for a lighter or vegetarian option.
Feta cheese: Replace with goat cheese or blue cheese for a uniquely flavored alternative.
Almonds, sliced: Consider using pecans or walnuts if you want a different kind of crunch.

Pro Tips

1. Toast the almonds in a dry skillet over medium heat until they are golden brown and fragrant. This enhances their flavor and adds a wonderful crunch to the salad.

2. For the best flavor, use high-quality balsamic vinegar and olive oil. You can try using an olive oil infused with herbs or garlic to add additional depth to the dressing.

3. To make the bacon extra crispy, after cooking, place it on a paper towel to drain excess fat. This not only improves texture but also enhances the flavor throughout the salad.

4. Consider marinating the sliced red onions in a bit of balsamic vinegar before adding them to the salad. This will mellow their sharpness and impart a subtle sweetness.

5. To ensure the feta cheese is evenly distributed without clumping, crumble it just before adding it to the salad, and use your fingers to break up any large pieces. This helps in achieving a well-balanced taste in every bite.