RecipeWarm Turkey Bacon-Spinach Salad

Nutrition Facts
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
Take Note

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.