Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 535
- Total Fat
- 40
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 23
- Protein
- 15
- Cholesterol
- 58
- Sodium
- 673
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
Two 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.