Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I love warm spinach salads. Here, the grapes add a sweet note that brings balance to the whole dish.


  • ¼ pound good quality bacon, cut into ¼-inch dice
  • 3 tablespoons finely sliced shallots or green onions (green and white parts)
  • Apple Cider Dressing
  • 12 ounces young spinach leaves, any coarse stems discarded
  • 1 cup oven-dried grapes (about 4 cups fresh)


In a large sauté pan, cook the bacon until crisp. Transfer it to paper towels to drain and pour off all but 2 tablespoons of the fat from the pan. Add the shallots and cook over medium-high heat until lightly browned, 3 to 4 minutes. Add the Apple Cider Dressing to the pan and bring it to a simmer. Remove from the heat, add the spinach and grapes, and toss for a few seconds or until the spinach just begins to wilt. Serve on warm plates, topped with bacon.

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