Hot Spinach Apple Salad Recipe

5 2 2
Hot Spinach Apple Salad Recipe
Hot Spinach Apple Salad Recipe photo by Taste of Home
Publisher Photo

Hot Spinach Apple Salad Recipe

Read Reviews
5 2 2
Publisher Photo
This salad is just lightly coated in a sweet-tangy dressing so the spinach doesn't wilt and the apples retain their crunch. We especially like this salad served with homemade bread.—Denise Albers, Freeburg, Illinois
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 9 cups fresh baby spinach
  • 2 unpeeled large red apples, thinly sliced
  • 1 medium red onion, chopped (about 3/4 cup)

Directions

In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly.
Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately. Yield: 10 servings.
Originally published as Hot Spinach Apple Salad in Taste of Home December/January 2003, p20

Nutritional Facts

1 serving: 117 calories, 7g fat (2g saturated fat), 11mg cholesterol, 135mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 9 cups fresh baby spinach
  • 2 unpeeled large red apples, thinly sliced
  • 1 medium red onion, chopped (about 3/4 cup)
  1. In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
  2. In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly.
  3. Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately. Yield: 10 servings.
Originally published as Hot Spinach Apple Salad in Taste of Home December/January 2003, p20

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Reviews forHot Spinach Apple Salad

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MY REVIEW
kayvie User ID: 3210972 66040
Reviewed Jan. 7, 2010

"Love it! Great flavor."

MY REVIEW
badgergirl User ID: 2400926 60660
Reviewed Mar. 15, 2009

"I used turkey bacon, which doesn't have a lot of "drippings" because it's lower in fat, so I added a little olive oil to the skillet to make up for it in the dressing. I also used less cider vinegar because I like my dressing more sweet than tangy. Yum!"

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