Low-Carb Spinach Salad with Bacon and Feta

Ingredients

• 5 oz. spinach, or more
• 4 strips bacon, I use the pre-cooked bacon that needs refrigeration; use whichever type of bacon you prefer.
• 2 T extra virgin olive oil or bacon grease, whichever you prefer
• 2 tsp. balsamic vinegar
• 1/2 tsp. garlic puree or crushed fresh garlic
• 1/4 cup crumbled Feta cheese

Directions

1. If you’re using precooked bacon, warm a small frying pan, add the bacon, and let it cook for 2-3 minutes, just until it begins to crisp. Flip it and cook the other side until it reaches the crispness you like. Precooked bacon should crisp in less than 5 minutes total; raw bacon will need more time.
2. Transfer the bacon to cool, and blot it with a paper towel if you want to remove a little extra fat. If you’re using olive oil for the dressing, wipe the pan clean with a paper towel; if you’re using bacon grease, leave the drippings in the pan.
3. Place the spinach in a large bowl with enough room for tossing. In a small bowl, whisk together the olive oil or bacon grease, balsamic vinegar, and garlic puree.
4. Set the pan back over the heat, add the oil-vinegar-garlic mixture, and warm it just until it begins to bubble. Pour it over the spinach right away and toss to coat.
5. Move the salad to a serving plate, scatter the crumbled feta on top, and serve.