with Dried Cranberries, Walnuts & Honey Dijon Dressing
Step aside, side salad—this hearty spinach version is the stuff of dinner dreams. We toss tender fresh spinach with sweet-tart apple slices, smoky bacon, tangy cheddar, chewy dried cranberries, and a creamy honey Dijon dressing. It’s all topped with crunchy walnuts for a bowlful of delicious textural and flavor contrasts that makes a fresh, light dinner idea you’re going to want to make again and again.
Allergens
Utensils
Tags
Granny Smith Apple
1 unit
Bacon
4 ounce
Spinach
5 ounce
White Cheddar Cheese
0.5 cup
Dried Cranberries
1 ounce
Walnuts
0.5 ounce
Honey Dijon Dressing
3 ounce
Salt
Pepper
• Wash and dry produce. • Halve, core, and thinly slice apple.
• Heat a medium dry nonstick pan over medium-high heat. Using kitchen shears, cut bacon* into bite-size pieces directly into pan. Cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 4-6 minutes. • Using a slotted spoon, transfer to a paper-towel-lined plate.
• In a large bowl, combine spinach, apple, bacon, half the cheddar, half the cranberries, and half the walnuts. • Add as much dressing as you like and toss to combine. Season lightly with salt and pepper to taste.
• Divide salad between shallow bowls. Top with remaining cheddar, remaining cranberries, and remaining walnuts. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***
730
kcal
Calories
56
g
Fat
17
g
Saturated Fat
39
g
Carbohydrate
28
g
Sugar
5
g
Dietary Fiber
18
g
Protein
75
mg
Cholesterol
960
mg
Sodium
with Pico de Gallo & Creamy Lime Dressing
