|Spinach, Grapes and Bacon Salad|
8 slices bacon
4 cups grapes
1/4 cup raspberry vinegar
1 Tablespoon packed brown sugar
Dash each of salt and pepper
6 cups baby spinach
4 ounces dilled Havarti cheese, shaved
Pecan halves (optional)
1. In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.
2. Meanwhile, halve 2 cups of the grapes.
3. Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.
4. In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans. Makes 4 servings.