• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 14 mg cholesterol; 225 mg sodium. 133 mg potassium; 25 g carbohydrates; 5 g fiber; 15 g sugar; 5 g protein; 0 g trans fatty acid; 71 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 4 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0