With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
Ingredients
- 6 bacon strips, diced
- 1/4 cup cider vinegar
- 3 tablespoons brown sugar
- 9 cups fresh baby spinach
- 2 unpeeled large red apples, thinly sliced
- 1 medium red onion, chopped (about 3/4 cup)
Directions
- In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
- In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly.
- Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately.
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