Apple Spinach Salad

This exciting salad includes apples, spinach, bacon, and pecans with a tangy balsamic vinaigrette. If you want something new for your summer sides, this is it. It is light, bright, and includes BACON.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 large Granny Smith apple (peeled and chopped)
• ½ red onion (chopped)
• 2 tsp lemon juice
• 5 oz baby spinach
• ½ cup chopped pecans
• 4 slices bacon (chopped)

Balsamic vinaigrette

• 1/3 cup olive oil
• 1½ Tbs balsamic vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp pepper

Directions

1. In a small skillet over medium heat, roast pecans, stirring occasionally, until fragrant and slightly darker (3 to 5 minutes). Immediately remove from skillet.
2. Cook chopped bacon over medium heat until crisp (8 to 12 minutes). Remove from heat and let cool at least 10 minutes.
3. Whisk balsamic vinaigrette ingredients in a small bowl; set aside.
4. Add apple and onion to a large bowl and toss with lemon juice.
5. After the bacon has cooled at least 10 minutes, pour the entire contents of the skillet (bacon and fat) into the vinaigrette dressing.

6. Keep dressing and vegetables in the refrigerator until ready to serve.
7. Tear baby spinach into bite-size pieces and add to the other vegetables.
8. Stir in the vinaigrette.
9. Serve with pecans sprinkled on top.