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Warm Fall Spinach Salad

Prep time 3 mins
Cook time 13 mins
Yield 4 servings

Ingredients

  • 2 thick-cut, hickory-smoked bacon slices
  • 2 tablespoons minced shallots (about 1 medium)
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup cider vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon light brown sugar
  • 1 (6-ounce) package fresh baby spinach
  • 1/4 cup chopped pecans, toasted

Nutrition Information

  • calories 158
  • fat 11.1 g
  • satfat 2.0 g
  • protein 3.2 g
  • carbohydrate 13.4 g
  • cholesterol 5 mg
  • iron 1.6 mg
  • sodium 199 mg
  • caloriesfromfat 63 %
  • fiber 1.7 g
  • calcium 52 mg

How to Make It

  1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings (do not wipe pan clean). Add shallots to pan; sauté over medium heat 1 minute or until lightly browned. Add cranberries, vinegar, and broth; bring to a simmer, and cook 4 minutes, scraping pan to loosen browned bits. Remove from heat; stir in oil and brown sugar.

  2. Place 1 1/2 cups spinach on each of 4 plates; drizzle 1/4 cup warm dressing over each salad. Crumble bacon, and sprinkle evenly over salads; top each salad with 1 tablespoon pecans.

Oxmoor House Healthy Eating Collection