WARM SPINACH SALAD with APPLES and BACON
Serve with a Honey-Flavored Specialty Beer, such as Michelob Honey Lager.
1 small Granny Smith apple, cored and thinly sliced
1 small red onion, thinly sliced
½ cup dried cranberries, chopped
1 package (10 ounces) baby spinach
⅓ cup balsamic vinegar
1 tablespoon sugar
2 tablespoons cranberry juice
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons sour cream
2 bacon slices, drained, and crumbled
- In a large bowl, combine the apple, onion, cranberries, and spinach and toss to mix well.
- In a small saucepan, combine the vinegar, sugar, cranberry juice, mustard, salt, and pepper over medium heat. Bring to a boil and cook for 1 minute. Remove from the heat and stir in the sour cream. Drizzle the warm dressing over the salad and toss well. Sprinkle with the bacon. Serve immediately.
Cook’s Tip: Toss the salad while the dressing is still hot to wilt the spinach leaves.
Makes 6 servings.
*Recipe courtesy of the Anheuser-Busch cookbook – Great Food Great Beer.
From the folks at Anheuser-Busch; Here’s our recommended holiday spread (a new take on the traditional offerings) with recipes from “Great Food Great Beer: The Anheuser-Busch Cookbook” paired with our various specialty and craft-style brews.
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