Cook bacon in skillet until crisp; drain. Pour drippings into a bowl. Add shallots, vinegar, mustard and thyme. Whisk to blend. Whisk in oil. Season with salt and pepper. Combine spinach, pears, red onion and cooked bacon in a large bowl. Toss with just enough dressing to coat. Surround salad with lettuce leaves and serve. Yield: 10 servings.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 253 (74%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 281.2mg||10 %|
|Potassium 593.9mg||16 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 16.2g|
|Protein 4.9g||7 %|
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Calories per serving: 340
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