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Hot Spinach Apple Salad

With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 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.
Nutrition 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.

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  • Maggie
    Jan 3, 2020

    Added walnuts and sweet onion instead of red. Absolutely delicious!

  • I_Fortuna
    Nov 9, 2017

    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.

  • kayvie
    Jan 7, 2010

    Love it! Great flavor.

  • badgergirl
    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!