It's bacon week here on The Skinny Fork. Why? Because my little brother is turning 20! TWENTY! Which makes me feel ridiculously old. And... he loves bacon. So let's celebrate with a bunch of healthified bacon recipes!​

Healthy? Bacon? Well... healthy-er.​ Everything in moderation, right?

​I'm fortunate enough to have found a new sort of bacon at my local H-E-B. I've seen center cut bacon... and I've seen low sodium bacon. But I always wondered why isn't there a center cut low sodium? Well, now there is!

I've only spied center cut low sodium bacon in H-E-B's brand, but hopefully you can find alternatives available where you shop!​ I believe that Whole Foods may also have their own version.​

​Why center cut and not turkey bacon? Well... the calorie difference isn't always worth it and my brother is not a fan of turkey by any means. And this week is all about him!

Don't get me wrong, I don't mind turkey bacon at all! While some people swing completely one way or the other on their bacon opinion, I'm pretty open. I enjoy turkey bacon for what it is, but there is definitely a big difference between the two.

Spinach Salad and Bacon Vinaigrette
​TheSkinnyFork.com

The Skinny:
This recipe is enough to give four dinner salads or up to eight side salads.
​Servings: 4 • Size: 1/4 Salad + Vinaigrette • Calories: 281.6 • Fat: 22.7 g • Carb: 5.9 g • Fiber: 1.9 g • Protein: 12.8 g • Sugar: 2.0 g • Sodium: 315.4 mg

Ingredients:
Bacon Vinaigrette:
3 Tbsp. Reserved Bacon Drippings or Olive Oil
​2 Tbsp. Shallots, Minced
​1/4 C. Red Wine Vinegar
​1 Tsp. Honey
​1 Tsp. Dijon or Stoneground Mustard
​Salt & Pepper To Taste

Salad:
9 Oz. Spinach
​6 Slices Center Cut Bacon, Cooked & Chopped (I've managed to find center cut reduced sodium!)
8 Button Mushrooms, Sliced Thin
1/2 Carrot, Shredded
​1/4 Reduced Fat Bleu Cheese Crumbles
​4 Eggs, Hardboiled & Sliced

Directions:
​​Heat the oil in a small skillet on medium heat. Add in the shallots and cook for 2-3 minutes until translucent. Careful not to burn! Whisk in the vinegar, honey, and dijon. Season with salt and pepper to taste. Allow to come to a simmer and cook for a few more minutes before removing from heat. Set aside and let the vinaigrette to cool slightly. You don't want to silt your spinach... unless you want to wilt your spinach!

Mix the salad ingredients together in a large bowl, except for the eggs. Once the vinaigrette has cooled, poor over the salad and give a good toss to even coat. Top each salad with one sliced egg and serve.