Warm Fall Spinach Salad

Oxmoor House
4 servings


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2 thick-cut, hickory-smoked bacon slices
2 tablespoons minced shallots (about 1 medium)
1/3 cup sweetened dried cranberries
1/4 cup cider vinegar
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon extra virgin olive oil
1 teaspoon light brown sugar
1 (6-ounce) package fresh baby spinach
1/4 cup chopped pecans, toasted


Prep: 3 Minutes
Cook: 13 Minutes

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings (do not wipe pan clean). Add shallots to pan; sauté over medium heat 1 minute or until lightly browned. Add cranberries, vinegar, and broth; bring to a simmer, and cook 4 minutes, scraping pan to loosen browned bits. Remove from heat; stir in oil and brown sugar.

Place 1 1/2 cups spinach on each of 4 plates; drizzle 1/4 cup warm dressing over each salad. Crumble bacon, and sprinkle evenly over salads; top each salad with 1 tablespoon pecans.

Created date

March 2010

Nutritional Information

Calories 158
Fat 11.1 g
Satfat 2.0 g
Protein 3.2 g
Carbohydrate 13.4 g
Cholesterol 5 mg
Iron 1.6 mg
Sodium 199 mg
Caloriesfromfat 63 %
Fiber 1.7 g
Calcium 52 mg