Cook the bacon as per package instructions – about 2 minutes per side on medium heat. Remove from pan, place on a paper towel lined plate and pat the excess fat off. Cut into pieces and set aside.
In large bowl, combine remaining ingredients. Drizzle with enough dressing to coat; toss gently and serve immediately.
Leftover dressing can be stored covered in the refrigerator for 3-4 days. If you have leftovers of the salad with the dressing on, the spinach will become wilted overnight, but it’s still tasty! I like adding the wilted salad to a lunch wrap with chicken or chickpeas!
Alternatively, portion out vegetable ingredients without dressing if you plan on storing the leftovers for future meals.
Notes
I purchase beef bacon at our local butcher but haven’t found it in any grocery stores yet. Pork or turkey bacon would also work. Watch the ingredients in turkey bacon. I find that many brands use a lot of fillers and artificial ingredients.
I used cremini mushrooms because I find them to be meatier than white mushrooms.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/01/spinach-salad-with-tomato-vinaigrette/