Spinach, Bacon, and Goat Cheese Salad with Pecans – a delicious recipe with bacon, pecans, olive oil, cider vinegar, baby spinach, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain.
2
Reserve 3 tablespoons fat from skillet, discarding remainder.
3
Crumble bacon.
4
Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain.
5
Season nuts with salt and pepper and coarsely chop.
6
Heat reserved fat in a saucepan over moderately low heat until just warm.
7
Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified.
8
Season dressing with salt and pepper.
9
Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat.
10
Sprinkle salad with remaining nuts.
612
kcal
Calories
54
g
Fat
5
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 lb sliced bacon, 3/4 cup pecans, 3 tablespoons plus 2 teaspoons olive oil, 2 tablespoons cider vinegar, and more.
Yes, Spinach, Bacon, and Goat Cheese Salad with Pecans falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
