Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries

1. 1

   Fry the bacon in a medium skillet over medium heat until brown and crisp.

2. 2

   Using a slotted spoon, transfer the chopped bacon to a paper towel-lined plate, and set aside to cool.

3. 3

   To make the dressing, use a fork to mash the blue cheese in a medium bowl.

4. 4

   Whisk in the buttermilk, sour cream, hot sauce, and salt and pepper to taste.

5. 5

   To make the spiced pecans, place a 12-inch square of foil on a baking sheet, and spray the foil with nonstick vegetable spray.

6. 6

   Heat the brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat, stirring, until the sugar melts and the mixture bubbles.

7. 7

   Add the pecans and the cayenne, and stir until the nuts are well coated.

8. 8

   Transfer the nuts to the foil, spreading them out, and allow them to cool completely (they will harden and dry).

9. 9

   Combine the baby spinach, red onion, dried cranberries, bacon, and spiced pecans in a large bowl.

10. 10

    Toss the salad with the creamy blue-cheese dressing just before serving.

* Per serving · 4 servings · Values may vary.