Warm Spinach Salad with Bacon, Tomatoes, and Pecans

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes.

3. 3

   Set aside.

4. 4

   Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes.

5. 5

   Transfer to a paper-towel-lined plate.

6. 6

   Pour off all but 3 tablespoons fat from skillet.

7. 7

   Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes.

8. 8

   Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.

9. 9

   Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach.

10. 10

    Season with salt and pepper.

11. 11

    Sprinkle with reserved pecans and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.