Pickled Spinach

Cook the bacon slices in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a paper towel and crumble once cooled.

In a small bowl, whisk together the vinegar and vegetable oil (⅓ to ½ cup) until well combined to create the pickling dressing.

Place the torn spinach in a large mixing bowl. Add the chopped tomato and green pepper on top.

Pour the vinegar and oil dressing over the spinach mixture while it is still warm to gently wilt the spinach.

Toss the spinach and vegetables together gently until evenly coated with the dressing.

Sprinkle the crumbled bacon over the dressed spinach and fold gently to combine all ingredients.

If using lettuce leaves as a base, place them on a serving plate or bowl. Top with the pickled spinach mixture and serve warm or at room temperature.