Wilted Spinach Salad with Pears and Cranberries - BHG |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 medium pears, cored and thinly sliced |
2 tablespoon(s) lemon juice |
12 cup(s) packaged fresh baby spinach 12 oz |
3/4 cup(s) thinly sliced red onion |
black pepper |
4 slice(s) bacon |
1/2 cup(s) dried cranberries |
1/3 cup(s) red wine vinegar |
1 tablespoon(s) sugar |
1/2 teaspoon(s) dry mustard |
gorgonzola cheese, crumbled |
addtional dried cranberries |
Directions:
1. Place pears in a bowl; drizzle with lemon juice. Fill bowl with enough water to cover pears. Place a small plate over pears to submerge them; set aside. In a large bowl combine spinach and red onion. If desired, sprinkle with black pepper; set aside.
2. For dressing, in a dutch oven, cook bacon until crisp. Remove bacon,reserving 1/4 cup drippings in dutch oven. Add veg. oil to equal 1/4 cup if necessary.
3. Crumble bacon.
4. Stir the 1/2 cup cranberries, vinegar, sugar and mustard into drippings. Bring to bubbling boil; remove from heat. Add spinach mixture. Toss for 30-60 seconds in dutch oven until spinach is just wilted.
5. Transfer to a large bowl or platter. Add crumbled bacon. Drain pears and arrange on top of spinach mixture. Sprinkle with Gorgonzola and additional cranberries.
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