Warm Spinach Salad with Bacon, Chicken and Blue Cheese

By Hoochsmom

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. 5 points

Ingredients

• 2 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3/4 tsp table salt
• 1/4 tsp black pepper
• 5 oz fresh spinach, baby variety
• 2 cup(s) uncooked radicchio, coarsely chopped
• 6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces
• 8 oz cremini mushroom(s), sliced (about 3 1/2 cups)
• 1 large uncooked red onion(s), thinly sliced
• 1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces
• 1 large Granny Smith, apple, thinly sliced
• 1/4 cup(s) blue cheese, crumbled

Details

Preparation time 20mins
Cooking time 15mins

Preparation

Step 1

In a small bowl, combine vinegar, mustard, salt and pepper; set aside.


Toss spinach and radicchio in a large serving bowl; set aside.


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.


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.





Warm Spinach Salad with Bacon, Chicken and Blue Cheese








Weight Watchers Recipe








Ratings (215)

5PointsPlus Value





Prep time: 20 min

Cook time: 15 min

Serves: 6

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





2 Tbsp apple cider vinegar





1 tsp Dijon mustard





3/4 tsp table salt





1/4 tsp black pepper





5 oz fresh spinach, baby variety





2 cup(s) uncooked radicchio, coarsely chopped





6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces





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





1 large uncooked red onion(s), thinly sliced





1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces





1 large Granny Smith, apple, thinly sliced





1/4 cup(s) blue cheese, crumbled


Instructions
In a small bowl, combine vinegar, mustard, salt and pepper; set aside.


Toss spinach and radicchio in a large serving bowl; set aside.


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.


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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