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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 22%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 7.2g
  • Fiber: 1.3g
  • Cholesterol: 2mg
  • Iron: 0.7mg
  • Sodium: 103mg
  • Calcium: 21mg

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

  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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