Step aside, side salad—this hearty spinach version is the stuff of lunch dreams. We toss tender fresh spinach with sweet-tart apple slices, smoky bacon, tangy cheddar, chewy dried cranberries, and a creamy honey Dijon dressing. It’s all topped with crunchy walnuts for a bowlful of delicious textural and flavor contrasts that makes a fresh, light lunch idea you’re going to want to make again and again.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Granny Smith Apple
4 ounce
Bacon
5 ounce
Spinach
½ cup
White Cheddar Cheese
(Contains Milk)
1 ounce
Dried Cranberries
½ ounce
Walnuts
(Contains Tree Nuts)
3 ounce
Honey Dijon Dressing
(Contains Eggs)
Salt
Pepper
• Wash and dry produce.
• Halve, core, and thinly slice apple.
•Heat a medium dry nonstick pan over medium-high heat. Using kitchen shears, cut bacon* into bite-size pieces directly into pan. Cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 4-6 minutes.
• Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
• In a large bowl, combine spinach, apple, bacon, half the cheddar, half the cranberries, and half the walnuts.
•Add as much dressing as you like and toss to combine. Season lightly with salt and pepper to taste.
• Divide salad between shallow bowls. Top with remaining cheddar, remaining cranberries, and remaining walnuts. Serve.
Bacon is fully cooked when internal temperature reaches 145°.