Rating: 3.87 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.

Everyday Food, April 2007

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.

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  • Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.

  • Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.

  • Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.

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Reviews (3)

30 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/06/2019
This was great! I used red wine vinegar since that's what I had, and I omitted the pecans because I didn't have any. Will try next time. Everyone loved it.
Rating: Unrated
05/12/2010
This was brilliant. i didn't have white wine vinegar, so I used white wine which worked out quite well. i also substituted walnuts instead of pecans.
Rating: Unrated
05/04/2010
some sliced mushrooms would also taste good with this salad. Marianne Smith
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