Spinach Cranberry Salad with Warm Bacon Dressing
Servings: 4 servings
This fresh salad is balanced perfectly with a delicious warm bacon dressing, crunchy red onions, fresh spinach, and sweet cranberries.
I'd love to hear what you think. Leave a comment and rating below!
For The Dressing
- 4 slices bacon chopped
- 1 small shallot minced
- 3 cloves garlic minced
- 3 tablespoons honey to taste
- 1/2 teaspoon mustard powder
- 3 tablespoons red wine vinegar to taste
For The Salad
- 3 cups spinach rinsed
- 1/3 red onion thinly sliced
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
For The Warm Bacon Dressing
Heat a saucepan over medium heat. Add chopped bacon, and cook until crisp. Move bacon to a paper towel lined plate, reserving 1/4 cup of rendered fat in the pan. If you don't have 1/4 cup of fat, add olive oil to equal 1/4.
Add garlic and shallot, and cook until fragrant, about 3 minutes.
Add honey, red wine vinegar, pepper, and mustard powder to taste. You may enjoy with more or less sweetness and acidity.
For The Spinach Cranberry Salad
Honey and red wine vinegar amounts may need to be adjusted to personal taste.
To add a kick, try adding 1/2 teaspoon cayenne pepper to the bacon dressing.
Serve immediately after dressing.
Calories: 283kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 308mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2110IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg