- 6 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)
- 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.
Reviews forHot Spinach Apple Salad
"Way too sweet. I use raspberry dressing which is a little sweet but the other flavors make is very balanced. We don't use sugar. I often use stevia, agave or other non sugar sweetener. Otherwise, I use Fuji apples and cut them much smaller. Slices this big are awkward to eat especially if your mouth is small or for children."
"Love it! Great flavor."
"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!"