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Spinach Salad with Pepitas and Turkey Bacon

A winter salad suitable for any occasion. Spinach salad with pepitas, turkey bacon, tomatoes, and manchego dressed with a honey grapeseed oil vinaigrette.

This Spinach Salad with Pepitas and Turkey Bacon is an original winter salad that happens to be my favorite salad right now.  There is something about the combination of the pumpkin seeds, turkey bacon, machego and the grapeseed oil sweetened with honey that is just so super yum. 

I could eat the whole bowl of it for dinner alone.  In fact, my husband licks the bowl.  Not kidding.  The kids have even been known to swipe a random spinach leaf along with the turkey bacon when I am not looking.

I really am in shock that it is the year 2013.  It’s weird.  One day I woke up and I was old with a mortage, two kids and not enough sleep—EVER. 

But at least I can take comfort in the fact that Mick Jagger is still much older than me and his face shows the years when he rocks out in support of hurricane victims.  But I hope I can rock out like Mick when I’m his age.  And I bet Mick eats spinach, don’t you think?

So on days where you wake up feeling old, convince yourself that this spinach salad will do the trick of preserving you for the next 60-plus years so that you too can party like a rock star.  At least that is what I tell myself. ...

Cheers!

Spinach Salad with Pepitas and Turkey Bacon

Author: Julie du Pont

Recipe type: Starter

Prep time:  10 mins

Total time:  10 mins

Serves: 6

Ingredients

  • 1 package of pre-washed baby spinach (approximately 7 oz)
  • 4 slices of crispy turkey bacon – chopped
  • ¼ cup pepitas/pumpkin seeds
  • 1 tsp olive oil
  • ½ cup grape tomatoes halved
  • 2-3 tbsp finely shredded manchego

Dressing

  • 2 tbsp grapeseed oil
  • 2 tsp cider vinegar
  • 2 tsp honey
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper

Instructions

  1. Dump spinach into a bowl.
  2. Cook turkey bacon in the microwave according to directions (2-3 minutes). Chop turkey bacon and add to the bowl.
  3. Heat small frying pan and add some olive oil. When sizzling, add pumpkin seeds and roast, tossing periodically for 2-3 minutes.
  4. Add pumpkin seeds along with remaining oil to salad.
  5. Half the grape tomatoes and add to the salad.
  6. Finely shred the manchego and add to the salad.
  7. Combine all dressing ingredients for dressing and whisk until honey, oil and vinegar are combined.
  8. Toss less than 10 minutes before serving.

 

Julie du Pont is a Darien resident, mom and lawyer. She blogs about food and entertaining at weekend table. and on Darien Patch. See also the "Darien Food Blogs" and "Darien Food & Drink" topics pages.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

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