Spinach Salad with a Hot Blackberry Walnut Dressing

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Spinach Salad with a Hot Blackberry Walnut Dressing Spinach Salad with a Hot Blackberry Walnut Dressing

A refreshing, sweet and savory salad.  Perfect for spring.

Servings: 4
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

1 lb Baby Spinach Leaves, washed and fully dried
1/2 red onion, very thinly sliced
2 eggs, hard boiled and sliced
6 slices bacon, cooked and crumbled, reserve fat
1/2 cup Paula Deen Collection Blackberry Walnut Dressing
1/4 cup walnuts, toasted and chopped
1/4 cup fresh raspberries for garnish
1/4 cup fresh blackberries for garnish





In a large bowl, gently toss spinach, onion and egg together. Keep refriigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Paula Deen Collection Blackberry Walnut dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. Serve immediately.

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Reader Comments:


Interesting spring salad..

By Mike on March 04, 2013


I love to cooked I love this salads.but most of all I love you.but o trying to find a cranberry salads jelli my favor aunt me it but she going to glory. Make a like jello it was Good the burns downs now his the recipe.in the family she would it for every thanksgiving year.thanks

By mickiethomas on November 19, 2011


I was a loyal watcher until food network stopped showing you in Canada. Trust me it is OUR loss. A lot of your recipes call for your dressings but unfortunately they are not available here. Is there a way we can make something at least close. Sure miss your show and hope Canada smartens up and puts you back on the air.

By Patti Tyrrell on September 26, 2011


So, so good!!! smile

By Sherry Deshaney on February 24, 2011


This salad is the best!!!! I eliminated the eggs and bacon and added grilled chicken and feta cheese. I also can not find paula deen dressing so i used raspberry walnut dressing and it was great. I definietly recommend this salad.

By Anonymous on September 14, 2010

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