Baby Spinach Salad

Author: Canadian Living

Stumped on getting your kids to eat spinach salad? Try this easy recipe with lots of Cheddar cheese (and bacon!) for a yummy spinach salad with crunchy croutons.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 8 bacon
  • 1 clove garlic minced
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bag (600 g) baby spinach (16 cups/4 L)
  • 1 1/2 cup croutons
  • 2 cups shredded white cheddar cheese

Method

Cut bacon crosswise into thin strips. In skillet, cook bacon over medium heat until crisp, about 5 minutes. With slotted spoon, transfer to paper towel to drain. (Make-ahead: Cover and set aside for up to 1 hour; reheat 1 tsp/5 mL of the bacon fat to continue.)

In heatproof measuring cup, mix garlic with 1 tsp (5 mL) of the hot bacon drippings. Whisk in vinegar; let stand for 1 minute. Whisk in oil, salt and pepper.

Place spinach in large serving bowl. Sprinkle with croutons, bacon and all but 1/3 cup (75 mL) of the cheese; toss with dressing. Garnish with remaining cheese.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 298 mg
  • Protein 8 g
  • Calories 209.0
  • Total fat 18 g
  • Cholesterol 24 mg
  • Saturated fat 6 g
  • Total carbohydrate 5 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baby Spinach Salad

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