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HoneyBell, Strawberry and Spinach Salad with Warm Bacon Citrus Dressing

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Ingredients:

For Salad

  • 4 slices thick cut bacon
  • 8 cups fresh baby spinach (rinsed and dried)
  • 2 HoneyBells (or orange alternative, peeled, segmented and membrane juiced)
  • 1 ½ cups sliced strawberries
  • 1 cup sliced white mushrooms
  • ½ cup thinly sliced red onion
  • ½ cup rough chopped shelled pistachios

For Dressing

  • ¼ cup bacon fat
  • ¼ cup HoneyBell juice (or orange alternative)
  • ½ cup champagne vinegar
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper

Instructions: 

For Salad

  • In a large skillet, fry the bacon until crisp.
  • When cooked, transfer to a paper towel-lined plate to cool.
  • Pour the bacon fat into a small saucepan and set aside.
  • In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
  • Toss to combine all ingredients.

For Dressing

  • Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
  • Pour the dressing over the salad and toss to combine.
  • Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately.

Notes:

If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
Course: Salad
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