Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
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  • 3 Ratings

Since it's served warm--and topped with crumbled blue cheese and bacon--this spinach salad is way more satisfying than a plain plate of iceberg.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

214 calories; fat 11g; cholesterol 14mg; saturated fat 4g; carbohydrates 25g; mono fat 5g; poly fat 1g; insoluble fiber 5g; sugars 15g; protein 5g; vitamin a 71.4IU; vitamin c 37.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 225mg; potassium 133mg; calcium 121.2mg; iron 4mg.