Pickled Spinach

Think pickled veggies are just for cucumbers? This salad flips the script by marinating fresh spinach in a bright vinegar dressing that wakes up every bite.

The acidity cuts right through the richness of crumbled bacon while green peppers add a satisfying crunch.

Perfect for potlucks or as a zesty side that won’t spike your blood sugar.

Kitchen Tips

• Use baby spinach for more tender leaves that soak up the dressing faster
• Let it chill for at least 30 minutes if you have time; the flavors marry beautifully
• Try red wine vinegar for extra depth or apple cider vinegar for a milder tang
• Add the bacon right before serving to keep it crispy

Variations

• Swap bacon for toasted pecans or sunflower seeds for a vegetarian version
• Add thinly sliced red onion for extra bite
• Toss in cucumber chunks for more crunch and hydration