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Spinach-and-Cranberry Salad with Warm Chutney Dressing

Yield 8 servings


  • 2 tablespoons butter or margarine
  • 1 1/2 cups coarsely chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 (6-ounce) packages fresh baby spinach
  • 6 bacon slices, cooked and crumbled
  • 1 cup dried cranberries
  • 2 hard-cooked eggs, finely chopped
  • Warm Chutney Dressing

How to Make It

  1. Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.

  2. Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately.