Cherry and Bacon Spinach Salad

Photo: Annabelle Breakey; Food Styling: Kevin Crafts

Substitute fresh Rainiers in recipes that call for dried cherries. Spinach salad gets a whole new life that way.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 68%
  • Protein: 11g
  • Fat: 19g
  • Saturated fat: 7.1g
  • Carbohydrate: 11g
  • Fiber: 2.5g
  • Sodium: 583mg
  • Cholesterol: 28mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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