Serves 4, 3 points per serving
- 8 cups escarole leaves, chopped
- 4 slices uncooked turkey bacon
- 3 medium shallots, halved and thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/4 tsp tabe salt
- 1/4 cup ground black pepper
Place escarole in a large serving bowl.
Cook turkey bacon in a large nonstick skillet over medium—low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
Add shallots and 2 tablespoons each of vinegar and water to same skillet. Cook over medium heat, until shallots are crisp, but tender, stirring frequently, about 1 to 2 minutes. Add remaining 2 tablespoons each of vinegar and water, oil, salt,
and pepper; stir and cook until heated through, about 1 to 2 minutes.
Pour shallot sauce over escarole; add turkey
bacon and toss to mix and coat. Serve immediately.
Yields about 2 cups per serving.