Spinach Salad with Cranberry Chutney Dressing

Serves 8
None Specified

9.4 oz. jar cranberry chutney

3 tbsp. balsamic vinegar

1/4 cup Kowalski's Extra Virgin Olive Oil

3 tbsp. Kowalski's Pure Honey

1 tsp. minced garlic

1/4 tsp. dry mustard

10 oz. fresh organic baby spinach

1 bunch green onions, sliced

4 hard-cooked eggs, sliced

8 slices Applewood Smoked Bacon, cooked, crumbled

1 cup coarsely chopped Kowalski's Praline Pecans

1 cup Kowalski's Dried Whole Cranberries


In blender container, process first six ingredients until smooth; refrigerate, covered.

To Serve: Divide remaining ingredients among each of 8 salad plates in order listed; drizzle with dressing. Serve immediately.

Good to Know: Hard-cooked eggs can be purchased in the Dairy Department in packages of six eggs.