Spinach Salad with Warm Bacon-Pecan Dressing puts a light and modern spin on a classic by adding thin sliced apples and pecans.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6
Author: Adapted from Wilted Spinach Salad with Warm Bacon-Pecan Vinaigrette by America's Test Kitchen as featured in Vegetable Illustrated Cookbook
Ingredients
5tablespoonswhite wine vinegar
1tablespoonwhole-grain mustard
1teaspoonsugar
1shallothalved through root end and sliced thin crosswise
8slicesbaconcut into 1/2‑inch pieces
1/2cuppecanschopped
12ouncesbaby spinach
1Fuji or Honeycrisp applecored, halved, and sliced thin
Salt and pepper
Instructions
Whisk vinegar, mustard, sugar, and ¼ teaspoon salt together in small bowl. Add shallot, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
Cook bacon and pecans in 12‑inch skillet over medium heat, stirring frequently, until bacon is crisp and pecans are toasted and fragrant, 8 to 10 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.
Gently toss spinach with warm vinaigrette in large bowl until evenly coated and wilted slightly. Add apple and toss to combine. Season with salt and pepper to taste. Serve.
Notes
Dressing can be made in advance and refrigerated covered. Bring to room temperature and warm in microwave for about 1 minute on medium power before tossing with spinach and adding apples.