Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

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

Martha Stewart Living, December 2010

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Recipe Summary test

prep:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.

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  • Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.

  • Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.

  • About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

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