Spinach Salad With Bacon and Croutons
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 4 slices bacon, cut up
- 2 slices sandwich bread, torn into 1-inch pieces
- kosher salt and black pepper
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh herbs (such as chives, parsley, and dill)
- 5 ounces baby spinach (6 cups)
- 1/2 cucumber, sliced
Directions
- Heat oven to 400° F. On a rimmed baking sheet, toss the bacon and bread; season with ¼ teaspoon salt and ⅛ teaspoon pepper. Roast until the bacon is crisp, 10 to 12 minutes; let cool.
- In a large bowl, whisk together the buttermilk, mayonnaise, herbs, 1/4 teaspoon salt, and ⅛ teaspoon pepper. Add the spinach, cucumber, and crouton mixture and toss to coat.
Nutritional Information
- Per Serving
- Calories 150
- Fat 9g
- Sat Fat 2g
- Cholesterol 12mg
- Sodium 563mg
- Protein 5g
- Carbohydrate 13g
- Sugar 2g
- Fiber 2g
- Iron 2mg
- Calcium 72mg
What does this mean? See
Nutrition 101
.
Quick Tip
Any variety of bread—whole wheat, rye, sourdough—will make tasty croutons in this recipe.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
