1 large bowl of garden spinach
Toss spinach with 1/3 to 1/2 cup citrus vinaigrette. Arrange spinach on plates and arrange toppings on each plate.
Notes: I use the Hormel bagged bacon bits from Sam’s Club. They can be kept on the pantry shelf for a long time before opening them and refrigerating them. They are mostly meat, so the price per pound on bacon is actually less than I would spend buying that much bacon, even on sale.
I make this when the spinach is growing in my garden. If we don’t have spinach but we have lettuce, I use lettuce instead!
The dressing recipe makes much more than you need for one time. I keep leftover dressing in the refrigerator. I find that the dressing is best served cold.