A quick and easy salad that's equally great for entertaining as it is for busy weeknights!
Course Appetizer, Salad
Keyword Gluten Free Salad
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Bacon, Blue Cheese and Pecan Spinach Salad
1/4cupcrumbled blue cheese
1/2cupextra virgin olive oil
Prep the Ingredients
Cook the bacon to desired crispiness. Add the raw slices of bacon to a cool skillet, then turn the heat on medium-low. Cook until crispy on one side, then turn and cook until crispy. Remove the bacon and set on a paper towel.
Dice the red onion and set it aside. If I'm cooking for guests, I prefer to leave the pieces big enough for people to pick out easily (since some people don't like raw red onion), but you can do this to your preferred taste. If I'm cooking for myself and my family, I tend to slice the onion a bit smaller so I get a little with each bite.
Chop the bacon. Once the bacon is cooled enough to handle, chop into bite-sized pieces and set aside.
Make the Balsamic Vinaigrette Dressing
Meanwhile, make the dressing. Add the vinegar, seasonings, and oil to a container. Shake until well combined. Cover and set aside.
Assemble the Salad
Add the spinach, bacon, pecans, blue cheese, and red onion to a large bowl or serving platter.
Shake the salad dressing well, then drizzle over the salad and toss to combine it well. Serve immediately.
Note: You'll have leftover salad dressing, but it's very versatile! Store the vinaigrette covered in the refrigerator.