Colorful Cranberry Spinach Salad
Submitted by: Margee B.
Baby spinach, toasted pecans and dried cranberries are drizzled with a warmed dressing of onion, cranberry sauce, orange juice & peel, plus a little sherry vinegar, and topped with crumbled bacon and goat cheese.
Ingredients
- 3 (applewood smoked) thick-sliced bacon
- 1/2 cup finely chopped red onion
- 1/3 cup canned whole cranberry sauce
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon sherry vinegar
- 1/2 teaspoon fine sea salt
- 6 cups trimmed baby spinach
- 1/3 cup chopped toasted pecans
- 1/3 cup dried cranberries
- 4 ounce crumbled semi-soft goat cheese
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Method
Cook bacon in a heavy skillet over medium heat until crisp, then drain on paper towels. Remove all but 2 tablespoons of bacon drippings from skillet, then saute onions over medium heat until slightly softened, about 5 minutes. Lower heat and whisk in the cranberry sauce, orange zest, orange juice, vinegar and salt. Meanwhile place about 1 1/2 cups spinach onto each of 4 salad plates; add equal amounts of pecans and cranberries to each. Drizzle warm dressing over; lastly crumble equal amounts of bacon and goat cheese over each.
Notes: You can toast pecans by placing in a small skillet over medium-low heat. Shake skillet often until golden all over.
Number of Servings: 4
Submitted by: Margee B. ( See all of Margee B. Recipes )
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