Simple and very tasty recipe. I only used 1 Tbsp bacon grease in the dressing and that was enough. I also omitted the salt because our bacon was already very salty. The cherries were great!
Cherry and Bacon Spinach Salad
Substitute fresh Rainiers in recipes that call for dried cherries. Spinach salad gets a whole new life that way.
Yield: Serves 4
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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
- 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
- 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.
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