Baby Spinach Salad with Crispy Bacon and Cherry Tomatoes

Ingredients

Vinaigrette:

3 tablespoons raspberry vinegar

6 tablespoons grapeseed oil

Salt and freshly ground black pepper

Salad:

8 bacon slicesĀ 

8 cups fresh baby spinach, stemmed

12 cherry tomatoes, halved

1/2 cup pine nuts, toasted

Vinaigrette:

2 tablespoons raspberry vinegar

6 tablespoons grapeseed oil

Salt and freshly ground black pepper

Salad:

8 slices streaky bacon

8 cups fresh baby spinach, stemmed

12 cherry tomatoes, halved

1/2 cup pine nuts, toasted

Directions

PREP TIME
15
MINS
COOKING TIME
10
MINS
Serves
4
Make-Ahead:

The vinaigrette can be made 1 week ahead. Store airtight at room temperature. Rewhisk before using.

Make-Ahead:

The vinaigrette can be made 1 week ahead. Store airtight at room temperature. Rewhisk before using.

To make the vinaigrette:

Place the vinegar in a medium bowl. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.

To prepare the salad:

Heat a frying pan over medium heat. Add the bacon and cook for 3 to 5 minutes on each side, or until nice and crisp. Transfer the bacon to paper towels.

In a large bowl, toss the spinach leaves, tomatoes, and pine nuts with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Divide the salad among 4 serving plates. Place the bacon over the salads and serve.

To make the vinaigrette:

Place the vinegar in a medium bowl. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.

To prepare the salad:

Heat a frying pan over medium heat. Add the bacon and cook for 3 to 5 minutes on each side, or until nice and crisp. Transfer the bacon to paper towels.

In a large bowl, toss the spinach leaves, tomatoes, and pine nuts with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Divide the salad among 4 serving plates. Place the bacon over the salads and serve.