Spinach Salad With Cranberries, Pecans, Bacon, And Blue Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1/2 lb hickory smoked bacon, slices roughly chopped
• 1/2 cup pecans, toasted and roughly chopped
• 2 (6 ounce) containers baby spinach
• 1/2 small red onion, thinly sliced
• 1 cup dried cranberries
• 1/2 cup danish blue cheese, crumbled
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 teaspoon sugar
• salt
• freshly cracked black pepper

Recipe

• 1 preheat oven to 350 degrees f.
• 2 fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• 3 toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• 4 in a medium bowl mash the blue cheese with a fork. mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• 5 combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. toss with the dressing immediately before serving.