Wilted Spinach Salad with Pears and Cranberries

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3.0 by 4 people

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Wilted Spinach Salad with Pears and Cranberries

Reviews (0)

3.0 by 4 people

Rate This!

Directions

  1. Place pears in a bowl; drizzle with lemon juice. Fill bowl with enough water to cover pears. Place a small plate over pears to submerge pears; set aside. In a large bowl combine spinach and red onion. If desired, sprinkle with pepper; set aside.
  2. For dressing, in a Dutch oven cook bacon until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (If necessary, add enough oil to equal 1/4 cup). Crumble bacon; set aside. Stir the 1/2 cup cranberries, the vinegar, sugar, and mustard into drippings in Dutch oven. Bring to boiling; remove from heat. Add spinach mixture. Toss mixture in skillet for 30 to 60 seconds or just until spinach is wilted.
  3. Transfer spinach mixture to a large bowl. Add bacon; toss to combine. Divide spinach mixture among six salad plates; drain pears and arrange on top of spinach mixture. If desired, sprinkle with Gorgonzola cheese and additional cranberries.
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Nutrition Facts (Wilted Spinach Salad with Pears and Cranberries)

  • Per serving:
  • 214 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 14 mg chol. ,
  • 225 mg sodium ,
  • 25 g carb. ,
  • 5 g fiber ,
  • 15 g sugar ,
  • 5 g pro.
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