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Spinach Salad with Green Grapes and Bacon


This pretty, holiday-special salad—an updated version of wilted spinach salad—is a wonderful way to showcase fresh, sweet grapes. We chose green grapes for their beautiful contrast with jade-color spinach, but feel free to use red grapes as well. Be sure to toss the salad well to distribute the raspberry–bacon dressing equally on every ingredient.

Ready In: 20 Minutes
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

Spinach Salad with Green Grapes and Bacon

DIRECTIONS

  • Remove grapes from grape clusters and transfer to a colander. Rinse well under cool running water. Transfer rinsed grapes to a clean kitchen towel; roll them into a single layer and let the grapes air-dry. When grapes are dry, halve 4 cups of the grapes; set aside.
  • Working in 6- to 8-strip batches, fry bacon in a large skillet over medium-high heat until brown and crisp. Drain bacon on paper towels; break cooked slices in half. Reserve ¼ cup bacon fat in skillet.
  • Add vinegar, brown sugar, salt and pepper to the skillet. Cook, while stirring, over low heat for about 30 seconds, or just until warm.
  • Combine spinach and halved grapes in a large bowl. Drizzle salad with warm drippings mixture; toss well. Divide salad among 8 plates; garnish with bacon pieces, glazed walnuts, reserved whole grapes and a shard of Parmesan cheese.
  • Per serving: 169 cal., 6 g fat (6 g sat. fat), 24 mg chol., 457 mg sodium, 18 g carbo., 5 g fiber, 8 g pro.
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