Spinach-and-Cranberry Salad with Warm Chutney Dressing

Southern Living
8 servings


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2 tablespoons butter or margarine
1 1/2 cups coarsely chopped pecans
1 teaspoon salt
1 teaspoon freshly ground pepper
2 (6-ounce) packages fresh baby spinach
6 bacon slices, cooked and crumbled
1 cup dried cranberries
2 hard-cooked eggs, finely chopped


Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.

Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately.

Created date

October 2002