Strawberry-Bacon Salad for a Cheating Vegetarian

salad with dressing

“I am a vegetarian. But I also love bacon. And the only thing more satisfying than being a vegetarian is being a cheating vegetarian!” Sonia Mena, 2011.

Strawberries and bacon are the perfect complement to each other, sweet and salty, juicy and crunchy. I throw in some raw pecans and sprinkle everything over a bowlful of salad greens. Then I toss them with a strawberry-balsamic dressing flavored with black pepper and rosemary. A cheating vegetarian couldn’t ask for more!

For healthiest results, use organic or non-pesticide strawberries and greens and nitrate-free bacon (I found some at Trader Joe’s)

This makes 2 dinner salads or one large salad for lunch.

strawberries, bacon and pecans

Ingredients:

Salad:
1 slice bacon
3 ripe strawberries
¼ cup (or one handful) whole raw pecans
2 heaping cups of salad greens

Salad dressing:
2 small soft very ripe strawberries
1 tsp balsamic vinegar
2 tsp water

a few few grinds of black pepper

a few needles rosemary, minced
1 Tb extra virgin olive oil

Directions:
salad without dressing

Salad:Fry bacon over medium heat until well done. Drain on paper towels. Crumble when cool enough to handle.
Rinse greens and strawberries. Put greens in bowls; either one large or two smaller bowls. Sprinkle pecans and crumbled bacon over greens. Slice strawberries over salad.

Dressing: Slice over-ripe strawberries into a blender bowl and add rosemary, black pepper, and balsamic vinegar and water. Run on liquefy until strawberries are mostly liquefied. Add olive oil and run on liquefy until oil emulsifies. Pour over salad and toss so that it coats the greens.

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Chili-Cheese-Bacon Cornbread

piece of cornbread

This rich, moist cornbread is flavorful with charred poblano chili, sharp cheddar cheese and bacon grease. The guilty pleasure of bacon grease is balanced by the healthy addition of olive oil! Sweetened with applesauce. Bake in the cast iron skillet used for frying the bacon.

baked pan of cornbread

Ingredients:

chili cheese
1 cup 1% milk
1 tsp apple cider vinegar
1 large poblano chili
1 cup grated sharp cheddar cheese
½ cup flour
3/4 tsp salt
2 tsp baking powder
½ tsp baking soda
¼ tsp paprika
1 cup cornmeal
½ cup unsweetened applesauce (I buy the little plastic containers.)
2 Tb bacon grease, melted but not hot, made from 3 slices bacon.
2 Tb olive oil
2 eggs

Directions:
Preheat oven to 425◦ and place rack in middle position.
Add vinegar to milk and let it curdle while you mix the other ingredients.

sweating poblano chili

Place poblano chili on comal or heavy frying pan over high heat, turning so that it burns in places. Place in a small covered pot to sweat.

While chili is sweating, grate 1 cup of sharp cheddar cheese and set aside.

bacon frying

Fry 3 pieces of bacon in a cast-iron skillet. Eat the bacon or add it to frijoles pintos, but save the grease. It should yield 2 Tb of bacon grease. Add the olive oil to the pan, and then scrape the browned bits off the bottom of the skillet. Cool while preparing the other ingredients.

Sift white flour with baking powder, salt, paprika, and baking soda into a medium bowl. Stir in cornmeal until well combined.

miniced poblano chili

Remove poblano chili from pot and scrape off the blackened skin. (Don’t rinse it, since you’ll be rinsing away some of charred flavor.) Mince the chili. Include the seeds if you like more heat.

Whisk eggs with milk in a separate bowl, then whisk in applesauce and bacon-oil mixture, including the browned bits of bacon.
Stir in minced poblano chili and ¾ cup cheese.
Pour dry ingredients into wet ingredients. Slowly mix and fold with a large spoon, only until batter is combined.

sprinkle cheese on top

Pour batter into the skillet that you fried the bacon in. Sprinkle remaining ¼ cup cheese on top.
Bake for 20 minutes. Cool on a wire rack.

cornbread and frijoles

Excellent served with frijoles pintos.