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Prep Time: 3 Minutes Cook Time: 13 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
2 thick-cut, hickory-smoked bacon slices |
2 tablespoons minced shallots (about 1 medium) |
1/3 cup sweetened dried cranberries |
1/4 cup cider vinegar |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon extra virgin olive oil |
1 teaspoon light brown sugar |
1 (6-ounce) package fresh baby spinach |
1/4 cup chopped pecans, toasted |
Directions:
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings (do not wipe pan clean). Add shallots to pan; sauté over medium heat 1 minute or until lightly browned. Add cranberries, vinegar, and broth; bring to a simmer, and cook 4 minutes, scraping pan to loosen browned bits. Remove from heat; stir in oil and brown sugar.
2. Place 1 1/2 cups spinach on each of 4 plates; drizzle 1/4 cup warm dressing over each salad. Crumble bacon, and sprinkle evenly over salads; top each salad with 1 tablespoon pecans.
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