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  • Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette
    • prep: 15 minutes
    • servings: 4
    Nutritional Info

    Summary

    Bacon in a salad doesn't necessarily scream "healthy!" but because the meat is used in moderation, this dish is still a winner. Just two slices (for four servings) impart a smoky flavor into the vinaigrette that coats the greens.

    Ingredients

    2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces

    1/4 teaspoon extra-virgin olive oil

    Coarse salt and freshly ground pepper

    2 teaspoons sherry vinegar

    2 teaspoons grainy mustard

    4 cups baby spinach, washed well

    1 ounce bacon (about 2 slices), thinly sliced crosswise

    1 shallot, minced

    2 tablespoons pecans, toasted and coarsely chopped

    Instructions

    Preheat oven to 375 degrees. Toss turnips with oil
    and 1/2 teaspoon salt on a rimmed baking
    sheet. Roast, tossing after 15 minutes, until
    golden brown and tender, about 35 minutes.
    Whisk together vinegar, mustard,
    1/4 teaspoon salt, and 1/4 teaspoon pepper.
    Wash turnip greens well, and tear into
    3-inch pieces. Toss greens with spinach.
    About 5 minutes before turnips are finished
    roasting, heat a small high-sided
    skillet over medium-high heat. Cook bacon,
    stirring, until crisp, 4 to 5 minutes. Add
    shallot, and cook until soft, 1 to 2 minutes.
    Remove from heat, and stir in vinegar
    mixture. Fold warm bacon vinaigrette into
    greens, and divide evenly among 4 plates.
    Top with roasted turnips and pecans.