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Hot Plum and Spinach Salad

Yield Makes 4 servings


  • 4 slices (1/4 lb.) thick-cut bacon
  • 8 cups (about 1/2 lb.) baby spinach leaves, rinsed and drained
  • 2 firm-ripe red-skin plums (about 1/2 lb. total)
  • 4 teaspoons coarse-grain Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • Salt

Nutrition Information

  • calories 144
  • caloriesfromfat 60 %
  • protein 4.5 g
  • fat 9.5 g
  • satfat 3 g
  • carbohydrate 10 g
  • fiber 2.6 g
  • sodium 324 mg
  • cholesterol 11 mg

How to Make It

  1. Cut bacon crosswise into 1/4-inch pieces. In a 10- to 12-inch frying pan, stir bacon frequently until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to drain on towels. Reserve 2 tablespoons drippings in pan.

  2. Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.

  3. Set pan with drippings over high heat. Add mustard, vinegar, and sugar; stir, then add plums. Heat until boiling, about 1 minute; turn plums over once.

  4. Pour hot plum mixture over spinach. Mix and lift with salad fork and spoon. Sprinkle with bacon and add salt to taste.