Spinach Salad With Bacon and Cashews
Created by Sue on April 15, 2013
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #9022
Ingredients
- 5 ounces baby spinach leaves
- 1 cup radicchio, chopped (optional)
- 1/4 cup alfalfa sprout
- 4 slices bacon, cooked crisp and crumbled
- 1/4 cup chopped red onions or 1/4 cup scallion
- 1/2 cup chopped fresh mushrooms
- 1/2 cup roasted salted cashews
- 1/4 cup dried sweetened cranberries (craisins)
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar or 1/4 cup raspberry vinegar
- 1/2 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
- 4 to 5 teaspoons sugar (or Splenda, amount to taste)
How to Make
-
Step 1: Cook bacon and drain; crumble and set aside.
-
Step 2: Place spinach, radicchio, sprouts, bacon, onion, mushrooms, cashews and cranberries in a large salad bowl.
-
Step 3: Whisk together olive oil, vinegar, mustard, salt, pepper, and sugar.
-
Step 4: Pour over salad, tossing lightly to mix.
Nutritional Facts
- Serving Size: 1 (223.6 g)
- Calories 442
- Total Fat - 22.3 g
- Saturated Fat - 3.6 g
- Cholesterol - 18.2 mg
- Sodium - 19422.4 mg
- Total Carbohydrate - 45.1 g
- Dietary Fiber - 6.3 g
- Sugars - 8 g
- Protein - 14.5 g
- Calcium - 52.3 mg
- Iron - 2 mg
- Vitamin C - 3 mg
- Thiamin - 0.4 mg