- 2 Cups Sunsweet Dried Cranberries
- 1 Cup Bacon
- 6 Cups Spinach
- 1/2 Cup Blue Cheese crumbles
- 1 Cup Seasoned Bread cubes
- 1/2 cup Strawberry vinegarette salad dressing
Rinse & spin dry the spinach leaves, put in a large bowl. Fry approximately 12 slices of bacon crisp, place on a paper towel & pat off the excess grease. Crumble the bacons & distribute over the spinach leaves. Sprinkle the Sunsweet dried cranberries over the bacon and add the blue cheese crumbles and seasoned bread cubes.
Just before serving drizzle the strawberry vinegarette dressing over the salad.