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Spinach-and-Cranberry Salad with Warm Chutney Dressing

Spinach-and-Cranberry Salad with Warm Chutney Dressing

Southern Living NOVEMBER 2002

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

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

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