Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
3 to 4 servings
Level:
Easy

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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    This recipe is featured in:

    Dinner and a Movie