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Nutrition Facts
Serving Size 221 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 280
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 550 mg 23%
Total Carbohydrate 30 g 10%
Dietary Fiber 5 g 20%
Sugars 20 g
Protein 11 g
Vitamin A 100% Iron 15%
Vitamin C 40% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spinach, Bacon And Walnut Salad

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

2 Tbsp H-E-B Extra Virgin Olive Oil
1/2 large red onion, sliced very thinly
10 Oz H-E-B Baby Spinach
4 Oz Salemville Gorgonzola Crumbles
1 Bosc pears, cut into bite-size pieces
1/2 cup(s) Hill Country Fare Walnuts Halves, coarsley chopped
1/2 cup(s) bacon vinaigrette
1 Tbsp H-E-B White Wine Vinegar
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Heat oil in a large skillet over medium-high heat.
Add onion and sauté 5 minutes. Reduce heat to medium; cook 10 minutes longer or until soft.
Meanwhile, toss spinach, cheese, pear and walnuts in a large salad bowl; set aside.
Stir dressing and vinegar into skillet with onions. Cook 2 more minutes.
Pour hot dressing mixture over salad; toss to coat.
Serve immediately.



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