Entrees, Salads

Mushroom, Turkey Bacon & Feta Salad

Mushroom, Turkey Bacon & Feta Salad

With the arrival of spring and the nonstop indulgence of SXSW behind me, I find myself craving healthier options more often than not. Last week I was in the mood for a salad. As much as I like veggies, I’ve never been a big salad girl, so figuring out what to put in it was an arduous task. I decided to recreate a breakfast from Fratelli Cafe on Melrose, replacing scrambled eggs with spring mix. My instinct was spot on, and I used all the ingredients to make several salads and an omelet – saving money and eating right!

Mushroom, Turkey Bacon & Feta Salad

Mushroom, Turkey Bacon & Feta Salad
serves 1

1 cup spring mix
2 slices turkey bacon, chopped
4 oz crimini mushrooms, sliced
1 Roma tomato, chopped
2-3 tbsp fat-free feta cheese
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 garlic clove, minced

This one is pretty self-explanatory. Cook turkey bacon and saute mushrooms and combine with spring mix and tomato. Whisk olive oil, balsamic vinegar, Dijon and garlic together to make a simple vinaigrette. Top salad with feta and vinaigrette, and you’re good to go.

Thanks to Fratelli Cafe, I’m a little obsessed with turkey bacon… at only 30 calories per slice, it’s hard to say no to bacon anymore. Everything just tastes better with bacon!

Mushroom, Turkey Bacon & Feta Salad

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1 Comment

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