A few weeks ago I was looking for a light, fresh salad to bring to a friend’s house for one of our semi-regular cooking extravaganzas. I knew my friend, Jaida, would have something delicious on her blog and I was right. As soon as I saw this Spinach Salad with Strawberries and Bacon I knew I had a winner.
I left out the toasted almonds due to Katie’s nut allergy and decreased the amount of sugar in the dressing because we prefer things tangy, but otherwise I didn’t change a thing. I’ve made this twice now and both times it was a sleeper hit. People don’t seem to expect much from such a simple salad, but the flavors are so light and delicious. I know I’ll be making this one often this spring and summer.
Pro tip: I like to cut bacon with kitchen shears. Simply remove however many slices you need from the package, keeping them stuck together, and cut them in half. Hold the chunk o’ bacon over the skillet and snip pieces off directly into the pan. Repeat with the other half. No muss, no fuss.
Spinach Salad with Strawberries and Bacon
As seen on Sweet Beginnings, originally from Lauren’s Latest
8 slices bacon, chopped
1 6oz bag baby spinach
2 cups sliced fresh strawberries
1/4 cup toasted almonds, chopped (I left these out due to Katie’s allergy)
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup white vinegar
2 tablespoons sugar
salt & pepper, to taste
1 teaspoon poppy seeds
In a large skillet, cook the bacon pieces over medium heat, until just crisp. Remove to a paper towel-lined plate to drain.
Place the spinach in a large bowl and top with the strawberry slices, almonds and bacon.
Combine the yogurt, mayonnaise, vinegar, sugar, salt and pepper, and poppy seeds in a small bowl and whisk until smooth. Drizzle the dressing over the salad just before serving.
All the components can be prepped a few days ahead of time and stored separately in the fridge.