Fry bacon until crispy and drain on paper towels. Reserve the grease and set aside.
If you want to add the optional toasted pecans, place pecans in a dry skillet over medium heat. Stir constantly until fragrant and starting to brown, about 2-3 minutes. Remove from heat and set aside.
Slice red onion and strawberries. Crumble bacon. Set aside.
Place spinach in a mixing bowl.
Now that the bacon grease has cooled a little but is still warm, squeeze the lemon juice into the pan and whisk to incorporate. Add salt and pepper to taste. (If you want to add a little sweetness, a few drops of liquid Stevia would work.) Toss warm dressing with spinach to coat.
Portion spinach into four salad bowls and top with crumbled bacon, crumbled feta, red onion, strawberries and optional pecans. For a pretty presentation, use a microplane and add a little fresh lemon zest on top of each salad using the lemon rind.
If you’re making this salad as part of the Ultimate Mother’s Day Keto Dinner, start the bacon first, then the optional pecans, if using. You’ll want to start plating the salads when the pork comes out of the oven to rest and the asparagus goes in to broil!