Low-Carb Spinach Salad with Bacon and Feta

Directions

For precooked bacon like I used, heat small frying pan, add bacon and cook 2-3 minutes, until bacon starts to crisp. Turn bacon over and cook on the second side until bacon is as crisp as you’d like it. Remove bacon to cool and blot bacon with paper towel to remove some fat if you prefer. Wipe out pan with a paper towel if you prefer to use olive oil in the dressing or leave the bacon fat if you'd like to use that. Put spinach into large bowl, big enough to toss salad in. Combine olive oil or bacon grease, balsamic vinegar, and garlic puree in small bowl and whisk together. Put pan back on heat, add oil-vinegar-garlic combination and heat until just starting to bubble, then pour immediately over spinach and toss. Arrange salad on serving plate, crumble feta over, and serve.