Asparagus Salad with Warm Bacon Dressing

     Recipe adapted from Organic Valley.

     

     20 MINUTES

     

     10 minutes to make

     

     10 minutes to cook

     

     1 pound arugula and baby spinach leaves, washed and patted dry

     

     1/2 pound asparagus spears, cut into 1/2-inch pieces

     

     5 strips good quality smoked bacon

     

     3 tablespoons shallots, finely chopped

     

     2 tablespoons freshly squeezed orange juice

     

     1 tablespoon balsamic vinegar

     

     1/3 teaspoon sea salt, or to taste

     

     1/4 teaspoon black pepper, or to taste

     

     Cut arugula greens into 1 1/2-inch lengths, keep the spinach leaves whole and transfer to a large bowl.

     

     In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

     

     Cook bacon in a large, heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.

     

     Whisk together finely chopped shallot, orange juice, balsamic vinegar, salt and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss asparagus in with greens and enough warm dressing to coat and sprinkle with bacon. Serve immediately. Serves 8.

     

     Per serving: 57 calories; 4 g fat (1 g saturated fat; 63 percent calories from fat); 4 g carbohydrates; 5 mg cholesterol; 141 mg sodium; 2 g protein; 1 g fiber.