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Spinach Salad with a Hot Blackberry Walnut Dressing

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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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