Wilted Spinach Salad with Bacon Recipe

Wilted Spinach Salad with Bacon

Serves 4 to 8

The best way to eat spinach - with warm bacon, cranberries and pecans.


  • 1 lb baby spinach or kale leaves, washed
  • 8 slices Metropolitan Market bacon, diced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp Metropolitan Market balsamic vinegar
  • 1/2 cup Metropolitan Market olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces, toasted
  • Salt and pepper to taste
  • Grated or shredded Asiago cheese, to taste, (optional)


  1. Place the spinach leaves in a large salad bowl. Cook the bacon in a large skillet over medium to mediumhigh heat, stirring often, until crisp. Pour off excess fat.
  2. Stir in shallots and garlic and cook for 10 seconds; stir in vinegar and olive oil until well blended. Add salt and pepper to taste.
  3. Pour the hot dressing over the spinach leaves. Add cranberries, pecans and cheese. Toss until well coated. 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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