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Photo: Annabelle Breakey; Food Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Food Styling: Kevin Crafts

Cherry and Bacon Spinach Salad

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

Sunset JUNE 2012

  • Yield: Serves 4
  • Total: 20 Minutes


  • 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.

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

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Cherry and Bacon Spinach Salad Recipe