Ingredients
For the balsamic vinaigrette:
- 1 Tbsp balsamic vinegar
- 1/2 tsp fresh lime or lemon juice
- 3 1/2 Tbsp olive oil extra virgin preferable
- 1 tsp spicy brown mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tbsp shallots or onion, minced
For the Salad:
- 2/3 cup walnuts raw, roughly chopped
- 1/8 tsp sea salt
- 1/4 tsp ground cinnamon
- 1 tbsp bacon fat to coat skillet, reserved from cooking your bacon
- 8 slices nitrate free bacon sugar-free if following Whole30**
- 2-3 fresh nectarines pitted and sliced thin
- 5 oz container fresh baby spinach
Instructions
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To prepare the dressing, add all ingredients to a sealable container and shake vigorously to combine (or whisk well) chill until ready to serve. Prior to servings, shake again to recombine.
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In a large heavy skillet, cook bacon over medium-high heat until crisp, drain on paper towels and set aside.
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Discard all but about 1 Tbsp bacon fat and use it to coat the bottom of the skillet.
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Turn the burner to medium heat and add the walnuts, toss to coat. Allow to cook for a minute, then add the salt and cinnamon and stir while cooking another minute or until nicely toasted. Stir and watch closely to avoid burning, once toasted, remove from heat.
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To assemble the salad, add the spinach to a serving bowl and add the sliced nectarines, toasted walnuts, then crumble the bacon all over. Shake the dressing again before serving and toss with salad once ready to serve. You can add grilled chicken or your favorite protein to make it a meal. Serves 4-6 as a side salad. Enjoy!
Recipe Notes
**My favorite sugar-free bacon (Whole30 compliant) is from U.S. Wellness Meats - it happens to be my family's favorite bacon so we use it all the time!
Nutrition
Calories: 331kcal
Carbohydrates: 8g
Protein: 6g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 21mg
Sodium: 323mg
Potassium: 342mg
Fiber: 2g
Sugar: 4g
Vitamin A: 2385IU
Vitamin C: 9.3mg
Calcium: 39mg
Iron: 1.3mg