Spinach, Grapes and Bacon Salad with a Raspberry Vinaigrette


8 slices bacon

4 cups grapes

1/4 cup raspberry vinegar

1 tablespoon packed brown sugar

Dash each salt and ground black pepper

6 cups baby spinach

4 ounces dilled havarti cheese, shaved

Pecan halves (optional)


In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

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