Dijon-Lime Cranberry Spinach Salad Recipe

Rinse the spinach, dry it well, and add to a large bowl. Stir in the dried cranberries.

If using red onion, slice it thin and add it in. For a milder bite, soak slices in cold water for 1–2 minutes, then drain.

Heat the bacon briefly in a skillet until crisp. Blot on paper towels, then crumble into bite-size pieces.

In a small bowl, whisk honey, lime juice, and Dijon mustard. If it’s too thick, whisk in 1–2 tablespoons water. Season with a little salt and pepper if you like.

Drizzle the dressing over the salad and toss gently. Sprinkle the bacon on top right before serving so it stays crunchy.