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Spinach-Pear Salad with Honey-Bacon Vinaigrette

Becky Luigart-Stayner
Yield 16 servings (serving size: about 1 1/3 cups)
Although this pleasantly wilted salad is best made shortly before serving, you can prepare and chill the vinaigrette up to a day in advance; microwave at HIGH for 30 seconds and stir well before tossing with the salad ingredients.


  • Vinaigrette:
  • 4 bacon slices
  • 1/4 cup cider vinegar
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 1/3 cup thinly vertically sliced red onion
  • 2 large ripe Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 3 cups)
  • 1 (10-ounce) package fresh spinach

Nutrition Information

  • calories 41
  • caloriesfromfat 22 %
  • fat 1 g
  • satfat 0.3 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 7.2 g
  • fiber 1.3 g
  • cholesterol 2 mg
  • iron 0.7 mg
  • sodium 103 mg
  • calcium 21 mg

How to Make It

  1. To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add vinegars, honey, mustard, salt, and pepper to drippings in pan, stirring with a whisk; bring to a boil. Remove from heat.

  2. To prepare salad, combine onion, pears, spinach, and bacon in a large bowl. Drizzle with vinaigrette, and toss gently to coat.

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