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Spinach and Bacon Salad

Yield 6 servings.

Ingredients

  • 12 slices bacon
  • 4 (1-ounce) slices French bread, cut into cubes
  • 6 cups fresh spinach leaves
  • 1 small head radicchio, separated into leaves
  • 1/2 cup sliced green onions
  • 3 ounces goat cheese
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon sugar
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 416
  • caloriesfromfat 77 %
  • fat 35.7 g
  • satfat 12.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.9 g
  • carbohydrate 15.2 g
  • fiber 0.0 g
  • cholesterol 34 mg
  • iron 0.0 mg
  • sodium 523 mg
  • calcium 0.0 mg

How to Make It

  1. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook bread cubes in drippings over medium-high heat, stirring constantly, until crisp. Remove croutons from skillet, using a slotted spoon; drain on paper towels, and set aside.

  2. Arrange spinach, radicchio, and green onions evenly on 6 individual salad plates. Cut goat cheese into 12 slices; cut into decorative shapes, if desired. Top each salad with 2 slices goat cheese.

  3. Combine vinegar and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend. Pour vinegar mixture evenly over salads; top evenly with reserved bacon and croutons.

Light and Luscious