RecipeWarm Turkey Bacon-Spinach Salad
Amount per Serving
- Calories: 270
- Protein: 11 g
- Total Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14.5 g
- Cholesterol: 30 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 6 g
- Total Sugars: 6 g
- Natural Sugar: 6 g
- Added Sugar: 0 g
- Sodium: 450 mg
Contains Nuts
Looking to put a new spin on your salad? Try this delicious recipe. It’s perfect paired with my Sweet Potato-Cauliflower Mash!
- Prep time
- Total Time
This recipe makes 2 servings
- 8 cups baby spinach
- 4 slices turkey bacon
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- ¼ cup low-sodium chicken broth, heated
- 2 tablespoons sherry or balsamic vinegar
- ½ teaspoon mustard
- 2 tablespoons toasted walnuts
- Kosher salt, to taste
- Ground black pepper, to taste
Place the spinach in a large bowl, or divide evenly between two large plates. In a medium skillet over medium-high heat, cook the turkey bacon 3 to 4 minutes, until crisp and browned. Crumble, and sprinkle over the spinach.
In the same skillet, heat the olive oil over medium-low heat. Add the shallot and cook, stirring, 1 to 2 minutes, until softened. Add the broth, vinegar, and mustard, and cook, stirring, until the mixture forms a dressing. Immediately pour over the salad. Top with the walnuts. Season to taste with salt and pepper.