Photo: Warm Spinach Salad Recipe
Directions
Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.
Per serving: Calories: 240; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 8 grams; Total carbohydrates: 16 grams; Sugar: 7 grams; Fiber: 3.5 grams; Cholesterol: 18 milligrams; Sodium: 493 milligrams
Photograph by Christopher Testani
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By Michele of Eagan
Eagan, MN
on December 18, 2012
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We found this salad very flavorful. We are trying to incorporate more greens into our meals and this recipe fits the bill. I used roasted pecans instead of pistachios, the only ones we had on hand were still in the shell. Other than that I made the recipe just as written and will certainly make this salad again.
By midwifedanielle
Washington, DC
on November 22, 2012
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Way too much vinegar. Made it for thanksgiving- it was a big flop.
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