Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.
Per serving: Calories: 240; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 8 grams; Total carbohydrates: 16 grams; Sugar: 7 grams; Fiber: 3.5 grams; Cholesterol: 18 milligrams; Sodium: 493 milligrams
Photograph by Christopher Testani