Cook for 10 minutes, until bacon is brown and very crispy.
Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet. Reduce heat to low.
To the skillet, add the broccoli and Brussels sprouts and salt and pepper. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
In a large bowl, layer the spinach, shallot, bacon and vegetables.
In a small bowl, whisk the remaining 3 ingredients and sea salt and freshly ground black pepper to taste.
Pour the dressing over the salad. Toss and serve.
Notes
SERVING SUGGESTION: Salad of Mixed Baby Greens tossed with Leanne’s Basic Vinaigrette
(In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk
together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well.)NUTRITION: 404 Calories; 31g Fat; 21g Protein; 12g Carbohydrate; 4g Dietary Fiber; 48mg
Cholesterol; 953mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2
Fat.