Categories: Salad

Ingredients

• 12-ounce bag baby spinach
• 1/2 pound regular sliced bacon (Don't use thick-sliced bacon because it doesn't crumble as well.)
• 1/2 cup chopped red onion

Directions

1. Wash the baby spinach under cold water and remove the stems. (You can just pinch them off.)

2. Remove the spinach leaves to a strainer or colander to drip dry.

3. Fry the bacon slices until they are crispy.

4. Let the bacon cool on a bed of paper towels to absorb the grease. When they cook enough to handle, crumble them in a small bowl.

5. Pour the dressing you’ve made or chosen in the bottom of a large salad bowl.

6. Pat the baby spinach dry with paper towels and place it on top of the dressing in the salad bowl.

7. Scatter the bacon crumbles over the top of the spinach.

8. Scatter the chopped red onion over the bacon.

9. Place the salad bowl in the refrigerator. There’s no need to cover it if you plan to serve it in an hour or so. If you’ve made the salad earlier than that, cover it loosely with foil. If you cover it right away, the bacon won’t be crunchy any longer.

10. Serve with Sweet Cream Dressing or Honey Mustard Dressing

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