with Dried Cranberries, Walnuts & Honey Dijon Dressing
Step aside, side salad—this hearty spinach version is the stuff of dinner (or lunch!) 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 meal you’re going to want to make again and again.
Allergens
Utensils
Tags
Bacon
4 ounce
Walnuts
0.5 ounce
Granny Smith Apple
1 unit
Spinach
5 ounce
White Cheddar Cheese
0.5 cup
Honey Dijon Dressing
3 ounce
Dried Cranberries
1 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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 bacon 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.
730
kcal
Calories
55
g
Fat
17
g
Saturated Fat
39
g
Carbohydrate
30
g
Sugar
5
g
Dietary Fiber
17
g
Protein
75
mg
Cholesterol
1030
mg
Sodium
