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Wilted Spinach Salad with Pears and Cranberries

Makes: 6 servings
Start to Finish 35 mins
Wilted Spinach Salad with Pears and Cranberries
  • 2  medium  pears, cored and thinly sliced
  • 2  tablespoons  lemon juice
  • 12  cups  packaged fresh baby spinach or torn spinach (12 ounces)
  • 3/4  cup  thinly sliced red onion
  •  Dash ground black pepper (optional)
  • 4  slices  bacon
  •  Vegetable oil (optional)
  • 1/2  cup  dried cranberries
  • 1/3  cup  red wine vinegar
  • 1  tablespoon  sugar
  • 1/2  teaspoon  dry mustard
  •  Gorgonzola cheese, crumbled (optional)
  •  Dried cranberries (optional)

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.

Nutrition Facts (Wilted Spinach Salad with Pears and Cranberries)
  • Servings Per Recipe 6,
  • cal. (kcal) 214,
  • Fat, total (g) 11,
  • chol. (mg) 14,
  • sat. fat (g) 4,
  • carb. (g) 25,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 15,
  • pro. (g) 5,
  • vit. A (IU) 71,
  • vit. C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 225,
  • Potassium (mg) 133,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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