This salad is based on the warm bacon-spinach salad my mom made all the time. The turkey is a great was to use up leftovers and the added protein turns this into a simple entree salad. The pomegranate seeds give it a fresh crunch. My husband loves some grated parmesan on top, so feel free to add that too.
Turkey Bacon Salad
4 slices bacon
1/2 medium onion, diced
1/3 cup red wine vinegar
2 cups shredded cooked turkey breast
1 bag/bunch mixed greens or spinach, washed and dried
4 tablespoons pomegranate seeds
- Cook bacon over medium-high heat until cooked through and slightly crispy around the edges.
- Remove bacon from pan
- Add onion to bacon pan, cooking over medium-high heat until translucent and just starting to brown around the edges, about 15 minutes
- While the onions are cooking, put greens in large mixing bowl and heat up the turkey. I like to use the microwave to heat it just above room temperature (about a minute on high). It could also be reheated in the oven.
- Chop the cooked bacon into small pieces
- After the onions are cooked, add the bacon back to the pan and saute for a minute.
- Add the red wince vinegar to the onion-bacon mixture, stirring to coat and make sure and pick up and bacon bits that may be stuck to the pan
- Pour the onion-bacon mixture over the greens in the mixing bowl, mixing well. The greens will wilt slightly
- Arrange the greens on 4 dinner plates.
- Add the 1/2 turkey to each plate and sprinkle with the pomegranate seeds.
- This could also be tossed in a large bowl or arranged on a big platter.