- 4 bacon strips, chopped
- 1 medium red onion, chopped, divided
- 1/4 cup balsamic vinegar
- 5 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup canola oil
- 1 package (6 ounces) fresh baby spinach
- 1/2 cup crumbled feta cheese
- In a large skillet, cook bacon and half of the onion over medium heat until bacon is crisp. Stir in the vinegar, honey, salt and pepper; heat through. Transfer to a small bowl; gradually whisk in oil.
- Place spinach in a large bowl. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and remaining onion. Yield: 6 servings.
Originally published as Spinach-Onion Salad with Hot Bacon Dressing in Country Woman February/March 2010, p36
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