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