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Community Recipe
from [kateseats59]
Wilted Spinach Salad with Pears and Cranberries - BHG

Wilted Spinach Salad with Pears and Cranberries - BHG

Start to finish 35 minutes

  • Yield: 6 servings


  • 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.

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Wilted Spinach Salad with Pears and Cranberries - BHG recipe