Recipes and Cooking Wilted Spinach Salad with Pears and Cranberries 4.3 (3) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 medium pears, cored and thinly sliced 2 tablespoon lemon juice 12 cup packaged fresh baby spinach or torn spinach (12 ounces) ¾ cup thinly sliced red onion Dash ground black pepper (optional) 4 slices bacon Vegetable oil (optional) ½ cup dried cranberries ⅓ cup red wine vinegar 1 tablespoon sugar ½ teaspoon dry mustard Gorgonzola cheese, crumbled (optional) Dried cranberries (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 214 Calories 11g Fat 25g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 214 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 14mg 5% Sodium 225mg 10% Total Carbohydrate 25g 9% Total Sugars 15g Protein 5g Vitamin C 37.2mg 186% Calcium 121.2mg 9% Iron 4mg 22% Potassium 133mg 3% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.