6 cups baby spinach
2 cups thinly sliced red cabbage
1 cup shredded carrot
1/3 cup cider vinegar
1/4 cup plus 1 tsp. pure maple syrup, divided
1 tbsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper, divided
8 slices low-salt bacon, diced
1 tbsp. canola or olive oil
3/4 cup chopped red onion

In a large bowl, toss spinach, cabbage, and carrot. In a measuring cup, whisk vinegar, 1/4 cup syrup, mustard, salt, and 1/8 teaspoon pepper. Cook bacon in large skillet over medium-high heat. Cook until crisp. Drain on paper towels, discarding bacon drippings.

Wipe pan. Brush bacon with remaining 1 teaspoon syrup, sprinkle with remaining pepper. Heat oil in same skillet over medium-high heat, add onions and cook until softened. Stir in vinegar mix, simmer 1 minute.

Pour warm dressing over spinach mix. Toss to coat well. Sprinkle with bacon.

Submitted by: Sherry Monfils