Salads don’t get any easier than this! The dressing is a snap to make, too.
- 2 packages (6 ounces each) fresh baby spinach
- 1 cup dried cranberries
- 1 medium red onion, sliced and separated into rings
- 1/2 cup lime juice
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 4 bacon strips, cooked and crumbled
- In a large salad bowl, combine the spinach, cranberries and onion.
- In a small microwave-safe bowl, whisk the lime juice, honey and mustard; stir in bacon. Microwave until warm. Serve with salad. Yield: 8 servings (1 cup dressing).
Originally published as Cranberry Spinach Salad with Bacon Dressing in Country December/January 2008, p51
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