Spinach Salad with Dried Cranberries and Balsamic Vinaigrette

Recipe adapted from Kraft Foods

6 oz baby spinach leaves
3/4 cup dried cranberries
1/2 cup Corsican Sheep's Milk Feta, crumbled
3 slices DLM Applewood-Smoked Uncured Bacon, cooked and crumbled
3 green onions
1/4 cup Aunt Angie's Balsamic Vinegar
2 tsp brown sugar
1/2 tsp DLM Whole Grain Dijon Style Mustard
1 Tbsp garlic, minced
1/2 cup Vera Jane's Extra-Virgin Olive Oil
Salt and pepper

Toss spinach with cranberries, feta, bacon, and green onions in a large bowl. In another bowl, whisk together the balsamic vinegar, brown sugar, mustard, and garlic. Slowly add the olive oil while continually whisking together. Vinaigrette will become a slightly thick consistency. Season with salt and pepper. Add dressing to greens just before serving; mix lightly.

Makes 6 servings
Prep Time: 15 Minutes

Per serving: 318 calories; 26g total fat; 7g saturated fat; 19mg cholesterol; 275mg sodium; 18g total carbohydrates; 2g dietary fiber; 4g protein;

Allergy Warning: Contains Milk

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