Spinach salad gets a makeover by substituting low fat turkey bacon for regular bacon in this recipe by Aviva Goldfarb, author of SOS! The Six O’ Clock Scramble to the Rescue. For vegetarians, omit the hard boiled eggs and turkey bacon, using Smart Bacon® instead. YUM!
Classic Spinach Salad with Turkey Bacon
By Aviva Goldfarb
2 eggs, hard-boiled and sliced
8 oz. turkey, pork or vegetarian bacon, preferably nitrite-free
6-9 oz. baby spinach
1/4- 1/3 cups crumbled blue cheese, to taste, or use Gorgonzola, shredded Parmesan or feta cheese
1 cup sliced mushrooms, coarsely chopped
1/4 red or yellow onion, (about 1/4 cup), thinly sliced
1 cup cherry tomatoes, (about 1/2 pint), halved
1/4 cup balsamic vinaigrette dressing, or to taste (store-bought or homemade)
Hard boil the eggs, if necessary, and soak them in cold water to cool them. Peel and slice the eggs. Slice the bacon into short, thin strips and cook it in a large nonstick skillet over medium heat, stirring occasionally, until it is browned and crispy, 8 – 10 minutes.
In a large serving bowl, top the spinach with the eggs, cheese, mushrooms, onions and tomatoes.
When the bacon is crisp, add it to the salad, top it with the dressing, and toss thoroughly. Serve it immediately.
Balsamic Vinaigrette Salad Dressing: You can make your own easy and delicious salad dressing by whisking together 1/4 cup balsamic vinegar, 1/3 cup olive oil, 1 tsp. superfine sugar (optional) and 1 tsp. minced herbs such as basil and mint. Add 1 Tbsp. Dijon mustard, if desired. Refrigerate extra dressing.
Scramble Flavor Booster: Use extra sliced onion in the salad, and use aged blue cheese.
*Recipe found in SOS! The Six O’ Clock Scramble to the Rescue.*