Spinach Salad with Dried Cherries and Bacon

Holly Clegg
  • Yield: 8 to 10 servings


1/4cup raspberry vinegar
1tablespoon sugar
1teaspoon Dijon mustard
1/4cup olive oil
1-- (10-ounce) package fresh baby spinach
1/2cup thinly sliced red onion
1/4cup dried cherries or dried cranberries
1-- (11-ounce) can mandarin oranges, drained
1/4cup shredded carrots
4slices center-cut bacon, cooked crispy and crumbled


  1. In small bowl, whisk together, vinegar, sugar, mustard, and oil. Refrigerate until ready to toss salad. 
  2. In large bowl, combine remaining ingredients. When ready to serve, toss with dressing. 

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 100
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 87mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 7g
  • Protein 2g