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

Recipe by Cooking Light November 2006


Recipe Summary test

6 servings (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

117 calories; calories from fat 32%; fat 4.1g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.5g; protein 2.6g; carbohydrates 18.5g; fiber 2.2g; cholesterol 7mg; iron 1.5mg; sodium 220mg; calcium 59mg.