Spinach Salad with Apples and Bacon

Spinach Salad with Apples and Bacon

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  • Prep Time


  • Total Time


  • Servings



  • For the Salad:

  • 12

    strips applewood smoked bacon, diced

  • cups thinly sliced shallots

  • 1

    T. olive oil

  • 2

    Pink Lady apples, sliced

  • 1

    pkg. fresh baby spinach (5 oz. 8 - 10 cups)

  • 6

    hard cooked eggs, quartered

  • For the Vinaigrette, Whisk:

  • cup apple juice

  • 2

    T. cider vinegar

  • 2

    T. honey

  • 1

    T. Dijon mustard

  • cup olive oil

  • salt and black pepper to taste

  • Roasted walnuts


For the salad, cook bacon in a non stick skillet until crisp; transfer to a paper towel lined plate. Pour off all but 1 T. drippings. Add shallots and cook over medium heat until softened 2 - 3 minutes; transfer to a bowl. Heat 1 T. oil in same skillet and saute apples until just beginning to soften; 1 - 2 minutes; transfer apples to a plate. For the vinaigrette, whisk apple juice, vinegar, honey, Dijon mustard into skillet; simmer until slightly reduced, about 1 minute. Remove skillet from heat. Whisk in 1/3 cup oil; season with salt and pepper. Toss vinaigrette with spinach, bacon, shallots, apples and eggs. Top salad with walnuts.


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