Spinach Salad



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Source Lisa Blomgren

Preparation Time20 minutes


1/2 lb. fresh baby spinach leaves
2 medium onions
1 cup blue cheese
1 cup pecans
1 cup bacon cooked and crumbled
2 pears
1 cup balsamic vinegar
1/2 cup plus 3 tbsp. olive oil
1 tsp. sugar
1 tsp. salt
to taste fresh ground pepper

1. Slice onions and saute at high heat in 3 tbsp. of the olive oil until they begin to turn golden brown. Turn down heat to low and add 1/2 cup of the balsamic vinegar. Simmer to reduce the balsamic vinegar until it is a thick reduction mostly absorbed by the onions.

2. Whisk together remaining 1/2 cup balsamic vinegar, 1/2 cup olive oil, sugar, and salt. Place spinach leaves in mixing bowl and toss with half of the dressing.

3. For each individual serving, place spinach leaves in salad bowl or on salad plate, then build salad by adding a portion of balsamic onions, blue cheese crumbles, bacon crumbles, pear slices, and pecans. Serve immediately with additional dressing on the side. Add fresh ground pepper to taste.


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