Bacon, Apple & Cheddar Spinach Salad
with Dried Cranberries, Walnuts & Honey Dijon Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Granny Smith Apple
8 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)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.
