Spinach and Bacon Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 77%
  • Fat: 35.7g
  • Saturated fat: 12.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.9g
  • Carbohydrate: 15.2g
  • Fiber: 0.0g
  • Cholesterol: 34mg
  • Iron: 0.0mg
  • Sodium: 523mg
  • Calcium: 0.0mg


  • 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


  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.
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