Warm spinach salad with bacon, chicken & blue cheese
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This warm salad boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.
Ingredients
Apple cider vinegar
2 Tbsp
Dijon mustard
1 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Spinach
5 oz, baby variety
Radicchio
2 cup(s), shredded, coarsely chopped
Uncooked reduced fat bacon
6 slice(s), cut crosswise into 1/4-inch pieces
Cremini mushroom
8 oz, sliced (about 3 1/2 cups)
Red onion
1 large, thinly sliced
Cooked skinless boneless chicken breast
1 pound(s), chopped into bite-size pieces
Granny Smith apple
1 large, thinly sliced
Blue cheese
¼ cup(s), crumbled, not packed
Instructions
1
In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
2
Toss spinach and radicchio in a large serving bowl; set aside.
3
Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
4
Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm.
5
Serving size: about 1 1/2 cups
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