Warm Turkey Bacon-Spinach Salad

Pair this salad 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
  • 1/4 cup low-sodium chicken broth, heated
  • 2 tablespoons sherry or balsamic vinegar
  • 1/2 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.