Turkey Bacon Salad

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
Serves 4
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

1. Cook bacon over medium-high heat until cooked through and slightly crispy around the edges.
2. Remove bacon from pan
3. Add onion to bacon pan, cooking over medium-high heat until translucent and just starting to brown around the edges, about 15 minutes
4. 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.
5. Chop the cooked bacon into small pieces
6. After the onions are cooked, add the bacon back to the pan and saute for a minute.
7. 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
8. Pour the onion-bacon mixture over the greens in the mixing bowl, mixing well. The greens will wilt slightly
9. Arrange the greens on 4 dinner plates.
10. Add the 1/2 turkey to each plate and sprinkle with the pomegranate seeds.
11. This could also be tossed in a large bowl or arranged on a big platter.