Warm Spinach Salad

Notes: To create a Cobb salad, put spinach in individual bowls and group each topping separately on leaves.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 28%
  • Protein: 12g
  • Fat: 8.2g
  • Saturated fat: 2.7g
  • Carbohydrate: 36g
  • Fiber: 3.4g
  • Sodium: 721mg
  • Cholesterol: 27mg


  • 1 package (10 oz.) washed spinach leaves
  • 1/4 pound turkey bacon, chopped
  • 1 cup finely chopped red onion
  • 1 package (10 oz.) frozen corn kernels
  • 1/2 cup red wine vinegar
  • 4 teaspoons sugar
  • 1/4 cup crumbled blue cheese
  • 2 cups purchased fat-free croutons


  1. 1. If desired, stack spinach leaves and cut into 1/2-inch-wide strips. Mound spinach equally onto plates.
  2. 2. In a 10- to 12-inch nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
  3. 3. To pan, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3 to 4 minutes. With a slotted spoon, transfer onion and corn onto spinach, then spoon cooking liquid over salads.
  4. 4. Arrange blue cheese equally on salads and add croutons.
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