Photo: Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese Recipe
Ingredients
- 1/2 pound hickory smoked bacon slices, roughly chopped
- 1/2 cup pecans, toasted and roughly chopped
- 2 (6-ounce) containers baby spinach
- 1/2 small red onion, thinly sliced
- 1 cup dried cranberries
Dressing:
- 1/2 cup Danish blue cheese, crumbled
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 teaspoon sugar
- Salt and freshly cracked black pepper
Directions
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
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By skrize
on November 26, 2011
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I am a huge salad fan and was very pleased with this dish. I wasn't sure I was going to like the dressing but what a surprise how it works with all the flavors combined. Thank you for a salad that is top notch and has an elegant presentation at the table.
By tandadickenson_...
Arlington, 83
on January 14, 2011
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I made this salad a couple of weeks ago and it was wonderful. I love your dressings. I made the salad again and substituted feta cheese for the blue cheese and it was great also. Love your show.
By soupbowl
on October 22, 2010
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my name is jerry lynch and i m in Asheville N.C. , i m in a first year cooking class at A.B.C.C.M this a program homeless vets. This recipe is what i pick to fix. pray that i can do ti as well as u two,thanks for being down to earth
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