YIELD: Makes 4 to 6 servings


6 oz. – fresh spinach leaves

5 slices – bacon, about 4 oz.

1/4 cup – red wine vinegar

3 T – honey

cherry tomatoes, for topping

red onions, for topping

mushrooms, sliced, for topping


Wash and dry spinach thoroughly. Place in a large bowl.

Cook bacon in a large nonstick skillet on each side until crisp. Place bacon on paper towels and remove skillet from heat. Pour bacon fat into a heatproof cup and measure 2 T back into the skillet. Let bacon cool, then crumble into 1/2-inch pieces.

In a small bowl, mix honey and vinegar.

Heat the 2 T of bacon fat in the skillet over medium-high heat and carefully add honey-vinegar mixture. Cook for 1 minute, stirring constantly. Add salt to taste. Remove from heat and cool 2 minutes.

Pour dressing over spinach and toss well. Add salt and black pepper to taste. Add bacon pieces to spinach and mix. Serve immediately.

Optional Toppings: cherry tomatoes, mushrooms, red onions

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