Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.
In Season: The peak season for turnips and rutabagas begins in October and lasts through the winter. These root vegetables are available year-round in many markets.What to Look For: In the garden, grocery store, or farmers' market, choose firm, unwrinkled vegetables with root and stem ends intact. Avoid those with soft spots.How to Store: When you get your selections home, cut any green tops down; wrap the vegetables in and airtight bag and store them in the coldest part of the refrigerator. Use baby turnips within a few days; larger turnips and rutabagas will keep a little longer, some up to several weeks.
Detox Cred: Keep a batch of this warming soup around for the week and you'll stay slim and satisfied -- a whole cup of cooked lentils contains just 200 calories. The legume is also a stellar source of both soluble and insoluble fiber -- getting enough roughage this week is important for keeping your digestive system running smoothly.
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.