Beer (& More) In Food

Beer: The Condiment With An Attitude!


Posted by Bob Skilnik on November 17, 2008



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


  1. In a large bowl, combine the apple, onion, cranberries, and spinach and toss to mix well.
  2. 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; Heres 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.



One Response to “WARM SPINACH SALAD with APPLES and BACON”

  1. […] WARM SPINACH SALAD with APPLES and BACON « Beer (& More) In Food […]

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