Wilted Spinach Salad with Bacon Recipe

Wilted Spinach Salad with Bacon

Serves 8

This is the best way to enjoy your greens! Topped with salty bacon, tart cranberries, and crunchy pecans, it's an explosion of textures and flavors.


  • 1 pound baby spinach
  • 10 ounces bacon
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • Crumbled goat cheese


  1. Place spinach in large, heat-proof bowl.
  2. In a large skillet over medium heat, cook bacon until crisp, about 3 to 4 minutes per side. Transfer bacon to paper towel-lined plate and set aside. Pour off all but 2 tablespoons fat and return skillet to stovetop.
  3. To warm skillet, stir in shallots and garlic. Cook over medium heat 10 to 20 seconds. Turn off heat. Whisk in olive oil and vinegar until well blended. Add salt and pepper, to taste.
  4. Tear or chop bacon into bite-sized pieces. Add to bowl with spinach.
  5. Pour hot dressing over spinach leaves. Add cranberries and pecans. Toss until spinach is well coated. Top with goat cheese, if desired. Serve immediately.


Amount Per Serving (based on 8 servings)
Calories: 290
Fat: 22 g
Saturated Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 220 mg
Carbohydrates: 16 g
Fiber: 3 g
Sugar: 11 g
Protein: 7 g
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