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Turkey, Bacon, and Pickled-Onion Spinach Salad

Makes: 4  servings Prep 20 mins Start to Finish 35 mins


  • 1/3 cup  raspberry vinegar
  • 1/3 cup  sugar
  • 1 bay leaf
  • 1 small red onion, sliced
  • 2 teaspoons  Dijon mustard
  • 1 tablespoon  extra-virgin olive oil
  • 4 4 ounce slices turkey bacon
  • 6 cups  (5 oz.) baby spinach
  • 1/4 pound  deli turkey, torn into bite-size pieces
  • 1/4 cup  pecans, toasted and coarsely chopped
  • 1 1/2 ounces  blue cheese, crumbed (1/2 cup)


Make pickled onion::

1. Bring vinegar, sugar, and bay leaf to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Immediately stir in onion and remove from heat; let cool (discard bay leaf).

2. Transfer 3 tablespoons pickling liquid to a bowl. Whisk in mustard and oil; salt and pepper to taste, for dressing.

3. Cook bacon in a large nonstick skillet over moderate heat, turning once, until crisp and golden brown, 6 minutes. Transfer to paper towels to drain; crumble. Transfer 1/4 cup onion (no liquid) to a large bowl and toss with half of bacon, the spinach, turkey, pecans, cheese, and dressing; salt and pepper to taste. Sprinkle with remaining bacon, Drain remaining onion and serve on the side to top salad, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)330,
  • Fat, total(g)20,
  • chol.(mg)47,
  • sat. fat(g)6,
  • carb.(g)23,
  • fiber(g)3,
  • pro.(g)17,
  • sodium(mg)1253,
  • Percent Daily Values are based on a 2,000 calorie diet