4 cups (6-oz. package) torn spinach packed
3 thick slices smoked, diced bacon (3/4 cup) or
smoked bacon diced
1/3 cup sliced shallots or chopped onion
1/3 cup cider or raspberry vinegar
2 tablespoons water
1/2 cup Sun-Maid Natural Raisins
2 teaspoons sugar
1/2 cup parmesan cheese shredded
croutons (optional)
Fresh ground black pepper
Directions:
PLACE spinach in a large bowl. COOK bacon in a medium skillet until crisp, stirring occasionally. With a
slotted spoon, transfer bacon to a paper towel. Set aside. COOK shallots in skillet drippings for 3 minutes. Reduce heat to medium low.
Stir in vinegar and water. ADD raisins and sugar. Simmer 3 minutes. POUR hot dressing over spinach. ADD Parmesan and reserved bacon. Toss well. TOP
servings with croutons and pepper, if desired.
