This week we’re featuring a recipe from my friend, Chef Frank Giglio, of Three Lily Farm. This classic spring recipe pairs the sweetness of strawberries with fresh, crisp spinach. A bright sherry-bacon vinaigrette adds just the right pop of flavor that is balanced with the fatty addition of avocado. Click here to view a PDF version.
Spinach & Strawberry Salad
2 strips of crispy cooked turkey bacon, crumbled
2 big handfuls of spinach
8 strawberries, cut in half
1 ripe avocado, pitted, peeled and cubed
1 tablespoon turkey bacon fat, melted
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Pinch of sea salt and fresh cracked black pepper
Cook the turkey bacon in a heavy bottomed pan until crispy. Set aside and reserve the fat for preparing the dressing.
Wash and then dry the spinach. Tear into bite-sized pieces and place in a large bowl.
Prep the berries and avocado, and then add to the spinach.
In a small bowl, whisk together the turkey bacon fat, olive oil and vinegar. Add the pepper and pour over the greens.
Toss to distribute the dressing and divide onto two plates.
Nutritional analysis per serving
calories 332 • fat 30 g • saturated fat 5 g • cholesterol 5 mg • fiber 8 g • protein 5 g • carbohydrate 16 g • sodium 179 mg