Spinach, Raisin & Bacon Salad

Ingredients

  • 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.

    Makes 4 to 6 servings.