Corn Bacon Feta Spinach Salads
There’s just something about warmer weather that makes me want to eat a little lighter and healthier. So this recipe for Corn Bacon Feta Spinach Salads was perfect for our easy weeknight meal.
Full disclosure, my kids don’t love spinach salads so I just bought a bag a regular salad mix for them.
And set out cheddar cheese in place of the feta… boom, happy campers.
But I can pretty much sell my family on any meal that includes bacon 😉
How to make Corn Bacon Feta Spinach Salads
I wrote this recipe with a few options of cooking the corn on the cob and the bacon slices.
You could boil the corn for 10 minutes, or grill or griddle it for the same amount of time.
You’ll want to brush it with olive oil and season with kosher salt and pepper if you are choosing to grill or griddle it.
And you can cook the bacon any way you prefer.
I chose to cook it on my griddle right alongside the corn on the cob.
So first I placed the corn on the cob on my griddle that was preheated to medium heat.
And turned it a few times for about 10 minutes total.
Let the corn and bacon cool while you assemble the salads.
Then cut the kernels off the cobs and crumble the cooked bacon.
Assembling the Corn Bacon Feta Spinach Salads was super easy!
Just divide the spinach leaves, or salad mix of choice, between 4 plates or bowls.
Then add the corn kernels, crumbled bacon, feta cheese, and a diced avocado.
You can serve this gorgeous salad with any salad dressing you like.
I went with a yogurt based ranch dressing to keep things nice and light.
If you like Corn Bacon Feta Spinach Salads, you might also like these recipes…
Bacon Cranberry Green Beans
Roasted Grape Goat Cheese Salads
Spinach Quinoa Glow Bowls
Healthy Spring Dinner Recipes
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Corn Bacon Feta Spinach Salads
Corn Bacon Feta Spinach Salads is an easy and pretty healthy salad recipe, fresh corn on the cob makes this an extra special lunch or dinner!
Ingredients
- 4 ears corn on the cob grilled, griddled. or boiled (each method takes 10 minutes)
- 8 to 10 cups fresh spinach leaves
- 8 slices bacon cooked and crumbled
- 6 ounces crumbled feta cheese
- 1 large avocado diced
- salad dressing of choice (I used the Greek yogurt ranch dressing)
Instructions
-
Let the corn on the cob cool after grilling, griddling, or boiling it and cut the kernels off the cobs.
Note: Brush the corn with olive oil, kosher salt, and pepper if grilling or griddling it.
-
Divide the spinach between 4 plates or bowls (or meal prep containers).
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Top each salad with the corn, bacon, feta, and avocado (if meal prepping it's not recommended to add avocado).
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Serve with your favorite salad dressing and enjoy.
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