Sallad med spenat och fetaostdressing

👩‍🍳 Gör så här

1. 1
   Combine 6 oz. feta cheese, 1 clove garlic, finely grated, 3 Tbsp. mayonnaise, 1 tsp. honey, 1 tsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. water, and lots of freshly ground black pepper, in a food processor until creamy. With motor running add 3 Tbsp. extra-virgin olive oil and blend until dressing ingredients are emulsified and totally smooth, about 2 minutes. Set dressing aside.
2. 2
   Cook 3 slices of bacon, cut into 1" pieces, in a small skillet over medium heat, stirring often, until browned and mostly crisp, 6–8 minutes; transfer with a slotted spoon to paper towels to drain.
3. 3
   In a large bowl, toss together 5 oz. baby spinach, ½ small red onion, thinly sliced, ⅓ cup pitted dates, roughly chopped or torn, and some salad dressing (reserve remaining dressing for another use). Do Ahead: Dressing can be made 5 days ahead; keep chilled. Editor’s note: This spinach salad recipe was first printed in the October 1994 issue of ‘Gourmet’ as ‘Spinach Salad With Bacon, Dates, and Feta Dressing.’ Head this way for more of our best salad recipes →