Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

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.
Martha Stewart Living, December 2010
  • Prep Time 15 minutes
  • Total Time 50 minutes
  • Yield Serves 4
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  • 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


  1. 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.

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

  3. Wash turnip greens well, and tear into
    3-inch pieces. Toss greens with spinach.

  4. 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.

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