Spinach Salad with Cranberry Chutney Dressing

Serves 8
  • 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.