- Place spinach, cabbage and carrot in large salad bowl. Combine vinegar, ¼ cup maple syrup, mustard, salt and ⅛ teaspoon pepper in glass measuring cup.
- Cook bacon in large skillet over medium heat, stirring often, until crisp, 5 to 8 minutes. Transfer to paper towel-lined plate to drain. Brush 1 teaspoon maple syrup over bacon. Sprinkle with remaining ⅛ teaspoon pepper. Pour off fat from skillet, but do not wash.
- Add oil to skillet; heat over medium-high heat. Add onion; cook, stirring until softened, 1 ½ to 2 minutes. Add vinegar mixture; simmer 1 minute. Pour warm dressing over spinach mixture; toss to coat well. Divide salad among 4 plates; garnish with bacon.
RECIPE BY: Patsy Jamieson
Patsy Jamieson is a Vermont-based food writer, food stylist and cooking teacher specializing in healthy cooking. She is the former Food Editor and Test Kitchen Director of EatingWell. You can find a selection of Patsy’s recipes on her web site, patsyskitchen.com