Strawberry Spinach Salad with Poppy Seed Dressing

Fry the bacon - Start by frying the bacon. Add the chopped bacon to a large skillet and set it over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
Prepare the poppyseed vinaigrette - Add all ingredients to a jar with a tight-fitting lid. Whisk well to combine or seal and shake vigorously until combined. Season with salt and pepper, to taste. Set aside.
Assemble - Add the spinach to a large salad bowl and top with sliced red onion, green onion, cooked bacon bits, sliced strawberries, slivered almonds, crumbled feta, and sliced avocado. Gently toss to combine.
Serve - Divide salad among individual serving bowls and drizzle with prepared poppyseed vinaigrette.