Toss the salad while the dressing is still hot to wilt the spinach.
1 cup sliced Granny Smith apple (about 1 small)
3/4 cup thinly sliced red onion
1/2 cup dried cranberries, chopped
1 (10-ounce) package fresh baby spinach
1/3 cup balsamic vinegar
1 tablespoon sugar
2 tablespoons cranberry juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons reduced-fat sour cream
2 bacon slices, cooked and crumbled (drained)
How to Make It
Combine first 4 ingredients in a large bowl; toss well.
Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute. Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well. Sprinkle with bacon; serve immediately.
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