- 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
- 6 pieces of Applegate farms turkey bacon chopped
- 2/3 cup olive oil
- ¼ cup minced onion
- 1 clove garlic
- 2 Tablespoons cider vinegar (or the same amount as the bacon fat)
- A pinch of salt
- Two pinches of pepper
- 1 teaspoon honey
- Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
- Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels (if needed).
- Cook the onion in a 1/3 c. olive oil for 2-3 minutes, and then add the garlic – cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
- Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve, add the remaining olive oil and pour the dressing over the spinach.
- Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.