Salads · 25 min
Strawberry, Bacon & Spinach Salad with Feta & Poppy Seed Dressing
- 25 min
- 2–6 servings
- 729 kcal / serving
This salad layers crisp bacon with sweet strawberries, spinach, feta, and almonds, finished with a tangy poppy seed dressing. It comes together quickly for weeknights and offers a nice mix of textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1 (5 oz) pkgbaby spinach
- 6 slicesbacon
- ½ (4 oz) pkgcrumbled feta cheese
- ½ (16 oz) pkgstrawberries
From the pantry: apple cider vinegar, black pepper, honey, mayonnaise, poppy seeds, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½ (16 oz) pkgstrawberries
Meat & seafood
- 6 slicesbacon
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- ⅛ cupalmonds, sliced
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| bacon | 6 slices | 12 slices | 18 slices |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Warm a skillet over medium heat and cook the bacon until crispy, about 3–5 minutes per side.
- 2. Rinse the spinach and dry it; wash the strawberries, hull them, and thinly slice.
- 3. In a small bowl, whisk mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper to make the dressing.
- 4. Crumble the cooked bacon into small pieces.
- 5. Have the almonds measured and ready.
- 6. On each plate, lay a bed of spinach and top with strawberries, bacon, feta, and almonds.
- 7. Drizzle with the dressing and toss gently to combine just before serving.
Two tips
- Prep ahead: make the dressing and refrigerate up to a day.
- If you don’t have almonds, you can skip them; the salad will still be tasty, or serve with extra bacon for texture.
Nutrition per serving
- Calories
- 729 kcal
- Protein
- 19 g
- Carbs
- 19 g
- Fat
- 65 g
- Fiber
- 5 g
- Sodium
- 934 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.