- 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
Pair this salad with my Sweet Potato-Cauliflower Mash!
- Prep time
- Total Time
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.