Warm Spinach Salad with Apples, Bacon, and Cranberries

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

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 32%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 18.5g
  • Fiber: 2.2g
  • Cholesterol: 7mg
  • Iron: 1.5mg
  • Sodium: 220mg
  • Calcium: 59mg

Ingredients

  • 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)

Preparation

  1. Combine first 4 ingredients in a large bowl; toss well.
  2. 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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