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Prep 5 mins
Cook 2 mins
I love spinach salad but I live alone and hate to make a full recipe since any leftovers get way too wilted. I came up with this recipe by modifying a Betty Crocker cookbook version. You can definitely play around with the amounts of the ingredients. I don't actually measure out the lemon juice - I squeeze some into the oil, and drizzle a little more over the finished salad if it's not lemony enough. This makes a good sized bowl for one person, and if you want seconds it's so easy to make some more. You can also double/triple the ingredients for company!
- Heat olive oil, lemon juice, garlic, and bacon in a small saucepan until hot.
- Remove from heat and add desired serving size of spinach leaves.
- Toss until spinach is just wilted, transfer to serving bowl.
- Top with crumbled feta cheese.
This is an excellent salad. I was going solo tonight and this was perfect to complete my meal. I did carry this one step further and added some juicy, ripe strawberries along with a sprinkling of toasted pine nuts.
This was really good. I especially enjoyed the garlic and lemon combination. I did not want to thaw out my bacon so I used 1 tablespoon of packaged bacon crumbs by Hormel. Sun Green gives perfect directions. I did use feta on my salad. Sun, thank you for posting this recipe, it's another keeper. Made for *Zaar Cookbooks Tag 2008* game
This was excellent! very easy to prepare and just wonderful tasting. I did add some salt and ground pepper, and i forgot the cheese, though i think this would be very good with parmesan! Thanks!