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Cherry and Bacon Spinach Salad

Photo: Annabelle Breakey; Food Styling: Kevin Crafts
Total time 20 mins
Yield Serves 4
Substitute fresh Rainiers in recipes that call for dried cherries. Spinach salad gets a whole new life that way.


  • 8 ounces thick-cut bacon, cut into 1-in. pieces
  • 8 ounces baby spinach
  • 8 ounces pitted Rainier cherries
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 2 ounces shaved aged manchego cheese

Nutrition Information

  • calories 245
  • caloriesfromfat 68 %
  • protein 11 g
  • fat 19 g
  • satfat 7.1 g
  • carbohydrate 11 g
  • fiber 2.5 g
  • sodium 583 mg
  • cholesterol 28 mg

How to Make It

  1. Cook bacon in a large frying pan over medium heat, stirring often, until crisp, about 10 minutes. Drain on paper towels and reserve bacon grease.

  2. Put spinach, cherries, vinegar, oil, salt, and 2 tbsp. reserved bacon fat in a serving bowl; toss to coat. Sprinkle with bacon pieces and top with cheese.