2

Warm Spinach Salad with Bacon, Chicken and Blue Cheese

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
A warm entrée-size salad that’s packed with tasty ingredients. It 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

fresh spinach

5 oz, baby variety

uncooked radicchio

2 cup(s), coarsely chopped

uncooked reduced fat bacon

6 slice(s), cut crosswise into 1/4-inch pieces

cremini mushroom(s)

8 oz, sliced (about 3 1/2 cups)

uncooked red onion(s)

1 large, thinly sliced

cooked skinless boneless chicken breast(s)

1 pound(s), chopped into bite-size pieces

Granny Smith apple

1 large, thinly sliced

blue cheese

¼ cup(s), crumbled

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. Yields about 1 1/2 cups per serving.

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