Warm Fall Spinach Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 11.1g
  • Saturated fat: 2.0g
  • Protein: 3.2g
  • Carbohydrate: 13.4g
  • Cholesterol: 5mg
  • Iron: 1.6mg
  • Sodium: 199mg
  • Calories from fat: 63%
  • Fiber: 1.7g
  • Calcium: 52mg


  • 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


  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.
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