Spinach-Pear Salad with Honey-Bacon Vinaigrette

Becky Luigart-Stayner
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.

Yield:

16 servings (serving size: about 1 1/3 cups)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Charity Ferreira,

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