Mature, larger-leaved spinach holds up better to the warm bacon vinaigrette than baby spinach in this healthy spinach salad recipe. If you don't want the spinach to wilt, let the dressing cool before tossing it with the salad. Source: EatingWell Magazine, November/December 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine spinach, pear and onion in a large bowl.

  • Cook bacon in a small skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Add enough oil to the pan drippings to make 2 tablespoons total. Add vinegar, syrup, salt and pepper; bring to a simmer. Immediately pour the dressing over the salad and gently toss to coat. Serve sprinkled with the bacon and walnuts.

Nutrition Facts

194 calories; 13.4 g total fat; 1.8 g saturated fat; 3 mg cholesterol; 261 mg sodium. 582 mg potassium; 16.1 g carbohydrates; 4.2 g fiber; 9 g sugar; 5.6 g protein; 7049 IU vitamin a iu; 24 mg vitamin c; 164 mcg folate; 101 mg calcium; 3 mg iron; 86 mg magnesium; 3 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
Salad with bacon Tried this salad last night after coming back to the house from the farmers' market with local spinach and pears. My spinach didn't wilt and I would of liked it to wilt a little. Will make sure that I have the dressing hotter next time. I think that this would be good with goat cheese or mushrooms also. Pros: Easy healthy Cons: dirty a frying pan Read More
Rating: 4 stars
We were asked to bring a salad to a short notice dinner last night- I flipped through Eating Well and found this recipe. It was a big hit! I prepared everything in advance and heated up the dressing and assembled the salad when it was time to eat. Can't go wrong with bacon! Read More