Photo of Escarole and turkey bacon salad with warm vinaigrette by WW

Escarole and turkey bacon salad with warm vinaigrette

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This simple yet delicious salad features crisp turkey bacon and slightly bitter escarole. Add some sliced hard-cooked eggs for a hearty variation.*



8 cup(s), leaves, cut into ribbons (about 8 oz)

Uncooked turkey bacon

4 slice(s)

Uncooked shallot(s)

3 medium, halved and thinly sliced (about 1/2 cup)

Red wine vinegar

¼ cup(s), divided

Olive oil

4 tsp(s), extra-virgin

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground, or to taste


¼ cup(s), divided


  1. Place escarole in a large serving bowl.
  2. 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.
  3. Add shallots and 2 tablespoons each of vinegar and water to same skillet. Cook over medium heat, until shallots are crisp-tender, stirring frequently, about 1 1/2 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.
  4. Pour shallot sauce over escarole; add turkey bacon and toss to mix and coat. Serve immediately. Yields about 2 cups per serving.


*Adding eggs could affect Points values.