Spinach Salad with Leftover Bacon and Green Goddess Dressing

What better way to use leftover bacon than to top it on a healthy salad? This is one of our favorite quick, make-ahead lunches.

Spinach Salad with Leftover Bacon and Green Goddess Dressing

Spinach Salad with Leftover Bacon and Green Goddess Dressing

Ingredients

  • 2 cups baby spinach, packed
  • 3-4 strips bacon, crumbled or torn into small pieces
  • 1/3 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 avocado, halved and sliced
  • Half of a bell pepper, diced
    For the dressing:
  • 2 green onions
  • 1/2 green jalapeno pepper, seeded and roughly chopped
  • 2/3 cup plain greek yogurt
  • 1/2 cup fresh chopped cilantro
  • 2 tablespoons lime juice
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon honey

Instructions

  1. To make the dressing, place the green onions and jalapeno pepper in the bottom of a blender or food processor. Add the Greek yogurt, cilantro, lime juice, olive oil, kosher salt and honey. Blend to combine. Place spinach in a salad bowl. Top with red onions, bell peppers, cherry tomatoes, bacon and avocado slices. Dressing will keep in an airtight container, refrigerated, for one week.
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