Side Dishes
Applebee's signature spinach salad delivers that perfect balance of crispy, creamy, and tangy flavors you crave. The secret lies in perfectly crisp bacon bits, warm balsamic glaze, and just the right amount of feta cheese to add depth.
I've replicated this restaurant favorite at home with one crucial technique that keeps the greens fresh and the toppings perfectly balanced.
What makes this salad so special is the combination of textures—crispy bacon, crunchy croutons, and tender spinach all come together in a way that feels indulgent yet light.
The warm balsamic glaze adds a sophisticated touch that elevates it beyond your basic salad. Most importantly, this recipe delivers on that crispy texture that makes it irresistible.
By the time you assemble this salad, you'll have a dish that's restaurant-quality in every bite. The spinach stays fresh and vibrant, the feta adds a salty contrast, and the dressing ties it all together with a perfect balance of sweet and tangy.
It's the kind of salad that makes you want to order seconds.
Perfect for a light lunch, dinner side, or even a meal prep option that holds up well for a day or two. The key is keeping everything fresh—especially those crispy bacon bits. Let's get started on recreating this Applebee's classic at home!
Ingredients for applebee's spinach salad
Crispy bacon, tangy dressing, and creamy feta—here's how to build Applebee's iconic spinach salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🥬 | 6 cups | Washed and dried thoroughly |
| Thick-Cut Bacon 🥓 | 6 oz | Cut into small pieces |
| Balsamic Vinegar 🍷 | ⅓ cup | For glaze and dressing |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality for dressing |
| Feta Cheese 🧀 | ½ cup | Crumbled, full-fat preferred |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy dressing balance |
| Granulated Sugar 🍚 | 1 tsp | For dressing sweetness |
| Dried Oregano 🌿 | ½ tsp | For dressing depth |
| Garlic Powder 🧄 | ½ tsp | For dressing flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Croutons 🍞 | 1 ½ cups | Store-bought or homemade |
| Honey 🍯 | 1 tbsp | For balsamic glaze |
The bacon is non-negotiable for that signature crispy texture. Thick-cut bacon from Oscar Mayer or Trader Joe's delivers the best crunch when baked, not fried. Look for full-fat feta—Kalamata or BelGioioso brands are my go-tos. Baby spinach keeps better than regular spinach, so grab a Dole or Earthbound Farm clamshell. Pro tip: Buy your bacon a day ahead and store it in the fridge to crisp up faster when baking.
No thick-cut bacon? Regular bacon cut into small pieces works, but bake it longer at 400°F for extra crispiness. Swap feta for goat cheese if you prefer milder flavor. For the dressing, substitute apple cider vinegar for red wine vinegar if you're out. The balsamic glaze can be store-bought, but making it fresh with balsamic vinegar and honey takes 5 minutes and tastes like heaven. Croutons? Trader Joe's has the best pre-made ones, but homemade with stale bread and olive oil is a game-changer.
Spinach wilts fast, so wash it right before tossing with dressing. Store leftover salad in an airtight container with a paper towel to absorb moisture—keeps for 2 days in the fridge. The bacon bits stay crispy for 3 days if stored separately. For meal prep, assemble the salad fresh and add toppings right before serving. The dressing? Make a double batch—it's perfect on grilled chicken or fish too.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this one—just toss the spinach, crumble the bacon, and drizzle. The baby spinach stays tender even if you’re not a knife person, and the thick-cut bacon cooks fast without babying it.
- Salty-Sweet Magic: That crispy bacon meets the tangy balsamic glaze? It’s like a flavor hug. The feta adds this salty crunch that makes every bite feel like a little celebration.
- Lunch or Dinner Fix: Honestly, this salad works for both. Pack it for work (the olive oil keeps it fresh), or serve it as a side when you’re craving something light but satisfying. My husband eats it straight from the fridge—no judgment.
- Budget-Friendly Feast: A whole salad for under $10 and it stretches for days. The bacon’s the splurge, but a few slices go a long way, and the rest of the ingredients? Pantry staples. Leftovers? Even better cold the next day.
Step-by-step instructions for Applebee's spinach salad
Here's how to recreate that signature restaurant salad at home—crispy bacon, warm glaze, and all!
Cook the Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Place it in a cold oven and turn the heat to 400°F. Bake for 18-20 minutes, flipping halfway through, until the bacon is deep golden brown and crispy. Real talk: this low-and-slow method prevents splatter and renders the fat beautifully.
Once done, transfer the bacon to a paper towel-lined plate to drain for 5 minutes. Reserve 2 tablespoons of the rendered bacon fat—you'll use it later for extra flavor. Chop the bacon into small pieces with kitchen shears or a knife, discarding any large fat chunks. The crispier these bits, the better they'll contrast with the tender spinach.
Whisk the Warm Balsamic Dressing
In a small saucepan, combine the 0.33 cup balsamic vinegar, 1 tbsp red wine vinegar, 1 tsp granulated sugar, 0.5 tsp dried oregano, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer over medium-low heat, then reduce to a whisper of a boil for 3-4 minutes until slightly thickened.
Remove from heat and stir in the 1 tbsp honey. Let it cool for 5 minutes, then whisk in the 0.25 cup extra-virgin olive oil until fully emulsified. The dressing should coat the back of a spoon—this ensures it clings beautifully to the spinach. If it separates, just whisk again until smooth.
Assemble the Salad Layers
In a large bowl, gently toss the 6 cups fresh baby spinach with the warm balsamic dressing. Use your hands to massage the leaves lightly—this helps the dressing cling without wilting the spinach. Add the 1.5 cups croutons and toss again just until combined. The croutons should be evenly distributed for every bite.
Sprinkle the 0.5 cup crumbled feta cheese over the top and fold gently. The feta adds that salty, tangy contrast that makes this salad so addictive. Don't skip this step—it's what elevates this from a basic salad to something restaurant-worthy.
Finish with Crispy Bacon and Glaze
Divide the salad among 4 plates (or one large platter if serving family-style). Arrange the chopped bacon pieces evenly over each serving, letting those crispy bits cascade over the greens. Drizzle with any remaining warm balsamic dressing from the saucepan—this adds that signature glossy finish.
For the showstopper touch, heat 1 tablespoon of the reserved bacon fat in a small skillet over low heat until shimmering. Drizzle this hot fat over each salad just before serving. The fat will sizzle slightly, creating an aromatic experience that makes this salad taste like it came straight from Applebee's. Serve immediately while everything is warm and crispy!
Pro Tips For Making Applebee'S Spinach Salad
- CRISP THE BACON LOW: I learned this the hard way—cooking thick-cut bacon at high heat gives you chewy, uneven strips. Instead, use medium-low heat and flip every 4-5 minutes until the edges hit 195°F (that’s when they’ll snap when bent). The slow cook guarantees crispy edges without burning the middle, just like Applebee’s.
- DRESS THE SPINACH LAST: Baby spinach wilts faster than you think. Toss it with just olive oil and salt first, then add the bacon and feta. Only when you’re ready to serve do you drizzle the balsamic—this keeps the greens bright and crisp, not soggy. (Yes, even if you’re impatient like me.)
- CRUMBLE FETA HOT: Skip the cold, clumpy feta. Warm the crumbled cheese in a dry pan over medium heat for 30 seconds—it melts slightly and blends into the salad instead of sitting in heavy chunks. Pro move: Use a fork to break it into pea-sized pieces before heating.
- SAVE TIME WITH WARM BACON: Instead of cooking bacon fresh, buy pre-cooked thick-cut strips from the deli section. Rinse them well, pat dry, and crisp in a skillet for 2 minutes per side—same flavor, half the effort. Just don’t skip the crisping step; that’s what makes the salad sing.
Dietary considerations for applebee's spinach salad
Gluten-Free Adaptation
Swap the standard croutons for gluten-free breadcrumbs toasted in olive oil—about 1.5 cups—to maintain crunch. I use Canyon Bakehouse gluten-free bread for the best texture. Double-check labels on feta cheese too; some brands contain gluten as an anti-caking agent. 🥗
Dairy-Free Options
Replace the feta with vegan feta like Violife or Follow Your Heart brands. For extra richness, add ¼ cup dairy-free sour cream (I like Kite Hill) and fold it into the dressing. The tangy flavor stays intact while keeping the dish creamy.
Nut-Free Considerations
This salad is naturally nut-free, but always verify crouton brands—some contain almond flour. For extra protein, add ½ cup chickpeas roasted with olive oil and smoked paprika. They hold up well in salads and add a satisfying bite. 🌱
Lower-Carb Version
Cut carbs by omitting croutons entirely and using ½ cup shredded cucumber for crunch. Increase the spinach to 8 cups to bulk up the salad without extra carbs. The feta and bacon still provide plenty of flavor while keeping it light.
Protein Boost
Add ½ cup grilled chicken breast sliced into strips or ¼ cup hard-boiled eggs chopped for extra protein. I like to season the chicken with ½ tsp garlic powder and ¼ tsp smoked paprika before grilling. This makes the salad heartier while keeping it balanced.
Allergen Safety
For egg-free versions, skip hard-boiled eggs and use extra bacon or chickpeas instead. When handling feta, wear gloves if you have latex allergies—some brands use latex in processing. Always store ingredients separately until ready to assemble to prevent cross-contamination. 💡
Nutrition facts
Frequently asked questions
Why does Applebee's spinach salad have bacon?
The crispy bacon bits are the signature touch that makes this salad irresistible! They add a smoky, salty contrast to the fresh spinach and creamy feta, creating that perfect balance of textures and flavors. The restaurant version uses thick-cut bacon baked until ultra-crispy for that signature crunch.
Can I make this salad ahead of time?
Yes, but with a few key adjustments. Assemble everything except the bacon and dressing, then store in an airtight container with a paper towel to absorb moisture. Keep the bacon and dressing separate until serving—this preserves the crispiness. The salad stays fresh for 2 days in the fridge, but add toppings right before eating.
What if I don't like feta cheese?
No problem! Swap the feta for goat cheese, blue cheese, or even shredded cheddar for a different flavor profile. If you prefer dairy-free, use vegan feta or omit the cheese entirely and add extra bacon or roasted chickpeas for protein. The key is maintaining that salty, tangy contrast to balance the sweet dressing.
How do I keep the spinach from getting soggy?
Wash the spinach right before using and pat it completely dry with a clean towel or salad spinner. Add the dressing just before serving, and store components separately until assembly. The croutons and bacon should go on top rather than mixed in to maintain their crispiness and prevent moisture transfer.
Is there a way to make this salad without croutons?
For a lower-carb version, skip the croutons and add crunch with toasted nuts (if no allergies), roasted chickpeas, or even shredded cucumber. The salad will still be delicious—just adjust the texture balance to your preference. The dressing and bacon will carry the flavor even without traditional croutons.