Wilted Spinach Salad with Pears and Cranberries - BHG
Start to finish 35 minutes
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- 2 medium pears, cored and thinly sliced
- 2 tablespoon(s) lemon juice
- 12 cup(s) packaged fresh baby spinach 12 oz
- 3/4 cup(s) thinly sliced red onion
- black pepper
- 4 slice(s) bacon
- 1/2 cup(s) dried cranberries
- 1/3 cup(s) red wine vinegar
- 1 tablespoon(s) sugar
- 1/2 teaspoon(s) dry mustard
- Gorgonzola cheese, crumbled
- addtional dried cranberries
- 1. Place pears in a bowl; drizzle with lemon juice. Fill bowl with enough water to cover pears. Place a small plate over pears to submerge them; set aside. In a large bowl combine spinach and red onion. If desired, sprinkle with black pepper; set aside.
- 2. For dressing, in a dutch oven, cook bacon until crisp. Remove bacon,reserving 1/4 cup drippings in dutch oven. Add veg. oil to equal 1/4 cup if necessary.
- 3. Crumble bacon.
- 4. Stir the 1/2 cup cranberries, vinegar, sugar and mustard into drippings. Bring to bubbling boil; remove from heat. Add spinach mixture. Toss for 30-60 seconds in dutch oven until spinach is just wilted.
- 5. Transfer to a large bowl or platter. Add crumbled bacon. Drain pears and arrange on top of spinach mixture. Sprinkle with Gorgonzola and additional cranberries.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Wilted Spinach Salad with Pears and Cranberries - BHG Recipe at a Glance
- COURSE: Salads