Fry bacon in skillet until crisp. Drain, reserving 1/4 cup drippings in skillet. Crumble bacon and set aside. Add vinegar, brown sugar, salt, onion and celery seed to skillet all at once. Cook, stirring, until sugar is dissolved; remove from heat. Stir in raisins, green pepper and pimiento. Combine with hot rice and crumbled bacon; toss lightly. Line serving dish or individual salad plates with spinach leaves and spoon rice mixture on top. Garnish with egg.



  • 6 strips bacon, diced
  • 1/4 Cup bacon drippings
  • 1/4 Cup cider vinegar
  • 1/4 Cup packed brown sugar
  • 1/2 Teaspoon salt
  • 2 Tablespoons chopped onion
  • 1/2 Teaspoon celery seed



  • 3/4 Cup California golden raisins
  • 1/4 Cup chopped green pepper
  • 1/4 Cup chopped pimiento
  • 21/2 Cups hot cooked brown rice
  • 3 Cups prewashed spinach leaves
  • 2 hard-cooked eggs, cut in wedges

Nutrition Facts Per Serving

Calories 430 (Calories from Fat 51%); Total Fat 25 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 95; Sodium 480; Potassium 430; Total Carbohydrate 47; Dietary Fiber 3; Sugars 24; Protein 7; Calcium 57; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no added sugar!