Cranberry Spinach Salad with Bacon Dressing
Cranberry Spinach Salad with Bacon Dressing is a hor d'oeuvre that serves 8. One serving contains 151 calories, 3g of protein, and 2g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of lime juice, bacon strips, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
In a large salad bowl, combine the spinach, cranberries and onion.
In a small microwave-safe bowl, whisk the lime juice, honey and mustard; stir in bacon. Microwave until warm.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cline Big Break Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Cline Big Break Zinfandel]()
Cline Big Break Zinfandel
The Big Break Vineyard, named for Big Break Road, which runs adjacent to the block, has traditionally produced one of our most powerful and individual lots of Zinfandel. An early ripener, Big Break Zinfandel is year in and year out among the first lots of grapes we pick. The combination of extremely sandy, well-drained soils; dry-farming; century old, head-trained vines and the unique band of cooling air from the San Joaquin and Sacramento Rivers that favors Oakleys best vineyard sites create a synergy of elements that is ideal for ripening Zinfandel and expressing the full character of the fruit. In fact, this block is situated only a few hundred yards from the bank of the San Joaquin River.