Spinach, Sprout, and Turkey Bacon Winter Salad

Spinach, Sprout, and Turkey Bacon Winter Salad

by | Jan 27, 2023 | Dinner, Lunch, Recipes

This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

Servings:  4-6

Ingredients:

    • 8 ounces of fresh Spinach Leaves
    • 4 ounces of Bean Sprouts
    • 1 can Water Chestnuts, sliced
    • 2 grated hard-boiled Eggs
    • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)

Dressing:

(Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

      • 3/4 cup Extra Virgin Olive Oil
      • 1/4 cup Apple Cider Vinegar
      • 1/3 cup Ketchup
      • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
      • 1 small grated Onion
      • Salt and Pepper to taste
Fresh Spinach
Chocolate Chips
Instructions:
  1. Wash, drain, and break spinach into bite-size pieces. 
  2. Add sliced water chestnuts and gently combine.
  3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
  4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
  5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Roasted Beet Salad With Honey-dijon Vinaigrette

    Roasted Beet Salad With Honey-dijon Vinaigrette

    by | Mar 3, 2022 | Dinner, Lunch, Recipes

    Fresh roasted beets are so flavorful and full of beneficial nutrients. Combined with greens, goat cheese, walnuts, and vinaigrette, this roasted beet salad may just become one of your favorite salads. This recipe was adapted from Once Upon a Chef by Jennifer Segal.

    Servings: Makes 4-6 servings

    Ingredients:

    For the Beets:

    • 1 bunch medium beets (about 3)
    • 1 tbs extra virgin olive oil

    For the Salad:

    • 10 ounces mixed greens
    • 3 ounces goat cheese
    • 1/2 cup walnuts, coarsely chopped 

    For the Vinaigrette:

      • 2 tbs honey
      • 1 1/2 tbs Dijon mustard
      • 3 tbs red wine vinegar
      • 1-1/2 tbs minced shallots
      • 1/2 tsp salt
      • 1/4 tsp ground black pepper
      • 6 tbs extra virgin olive oil
    French Sorrel
    Instructions:

    For the Beets:

    Preheat the oven to 425 degrees F.  Wipe or scrub beets clean, then trim the stems down to one inch. Place beets on a large piece of foil; then wrap foil around them to form a neat packet. Roast directly on the rack in the middle of the oven until tender.  About 45 minutes – one hour.  Test for doneness by piercing the largest beet with a knife.  If it enters easily, it’s done.  Unwrap beets and let them sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice.  Set aside. 

    For the Vinaigrette:

    In a small bowl, whisk together the honey, dijon mustard, red wine vinegar, shallots, salt, and pepper.  Whisking constantly, slowly add the oil in a steady stream.  Taste and adjust seasoning if needed.

    For the Salad:

    Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.  Add as much of the remaining vinaigrette as desired and toss again.  Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese.  (Warning, if you mix this all together in a salad bowl the beets will turn the salad pink.). Serve immediately.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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