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Recipe Summary

prep:
3 mins
cook:
13 mins
total:
16 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings (do not wipe pan clean). Add shallots to pan; sauté over medium heat 1 minute or until lightly browned. Add cranberries, vinegar, and broth; bring to a simmer, and cook 4 minutes, scraping pan to loosen browned bits. Remove from heat; stir in oil and brown sugar.

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  • Place 1 1/2 cups spinach on each of 4 plates; drizzle 1/4 cup warm dressing over each salad. Crumble bacon, and sprinkle evenly over salads; top each salad with 1 tablespoon pecans.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

158 calories; fat 11.1g; saturated fat 2g; protein 3.2g; carbohydrates 13.4g; cholesterol 5mg; iron 1.6mg; sodium 199mg; calories from fat 63%; fiber 1.7g; calcium 52mg.
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