Warm Spinach Salad with Apples, Bacon, and Cranberries

Toss the salad while the dressing is still hot to wilt the spinach.


6 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 117
Caloriesfromfat 32 %
Fat 4.1 g
Satfat 1.4 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 2.6 g
Carbohydrate 18.5 g
Fiber 2.2 g
Cholesterol 7 mg
Iron 1.5 mg
Sodium 220 mg
Calcium 59 mg


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)


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.

Lia Huber,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note