Spinach Salad with Blue Cheese, Warm Bacon Vinaigrette & Whole Grain Croutons

January 24, 2014

Color, crunch and drama are served up in this fresh spinach salad with blue cheese, bacon, a warm vinaigrette and seasoned croutons. Perfect for parties, this salad serves 12.

12 slices bacon
2 shallots, finely chopped
3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon ground black pepper
2 cups Pepperidge Farm® Whole Grain Seasoned Croutons
3 packages (6 ounces each) fresh baby spinach leaves (about 18 cups)
1 small red onion, thinly sliced (about 1/4 cup)
2 cups crumbled blue cheese (about 8 ounces)

Cook the bacon in a 10-inch skillet over medium heat until it's crisp. Remove the bacon and drain on paper towels. Coarsley chop the bacon. 2 Stir the shallots into the pan drippings and cook over medium heat until they're tender. Remove the skillet from the heat and stir in the vinegar, oil and black pepper with a fork or whisk. Add the croutons and bacon and toss to coat. 3 Place the spinach, red onion and the cheese in a large bowl. Add the crouton mixture and toss to coat. Serve immediately.

Nutritions

Calories
1078

Sodium
1208mg
50% DV

Fat
73g
112% DV

Protein
18g
36% DV

Carbs
79g
26% DV

Fiber
5g
23% DV