Spinach Salad with Bacon, Goat Cheese and Cherry Tomatoes


  1.  In a sauté pan over medium heat add olive oil.
  2. Place tomatoes in sauté pan and season with salt and pepper.
  3. Cook 1 minute or so just to blister outer skin then remove from heat and cool.
  4. Toss spinach with dressing then plate. Arrange tomatoes and plates and top with feta and bacon then serve.


  • 1 lb Peak Fresh Produce® Spinach, Baby
  • 1 pt Peak Fresh Produce® Tomato(es), Cherry
  • 1 tsp Roma® Oil, Olive
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/8 tsp Magellan® sea salt
  • 1 lb Ridgecrest® Bacon, Applewood Slice(s), cooked and crumbled
  • 1 lb Nature's Best Dairy® Cheese Crumbles, Goat
  • Piancone® roasted red pepper vinaigrette