CONTEST SALAD: Cranberry Spinach, Bacon Salad

CRANBERRY SPINACH, BACON SALAD
An original recipe by BumbleBeeBoogie

10 ounce package fresh washed baby spinach leaves
1/2 cup dried cranberries, divided
1 red onion, peeled and thinly sliced
4 slices bacon, cooked crisp, drained and crumbled
1/2 cup honey
1/2 cup lime juice
2 tablespoons Dijon mustard
salt and freshly ground black pepper, to taste

(If using unpackaged spinach leaves, rinse, drain and pat them dry.)

Whisk together the honey, lime juice and mustard in a measuring cup. Heat in the microwave on High for 1 minute or until hot. Makes about 1 cup. Pour the dressing over the spinach salad in a large pan. Add the cranberries, onion slices, and bacon and toss to coat the spinach leaves with the dressing. Put a lid on the pan for about 2 minutes to slightly wilt the spinach leaves.

Serve in a large salad bowl on distribute on individual salad plates. Season to taste with the salt and pepper.