My Favorite Strawberry Bacon Salad

Ingredients:

  • 8 cups chopped romaine lettuce (spinach is delicious too!)
  • 1 pound strawberries, sliced
  • 5-6 slices bacon, cooked and crumbled
  • 2/3 cup crumbled blue cheese1
  • 2/3 cup chopped pecans2

Honey Balsamic Vinaigrette

  • 1/4 cup olive oil (I use extra virgin)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon dijon mustard
  • salt & freshly ground black pepper, to taste

Directions:

  1. I make the vinaigrette first and like to keep in in the refrigerator until ready to use. It's great for up to 2 weeks stored in the refrigerator. All you do is whisk all the vinaigrette ingredients together. Taste, then add salt and pepper as needed.
  2. In a large bowl, toss all of the salad ingredients together, then mix in the vinaigrette. You may not need all the vinaigrette-- use as much or little as you prefer.
  3. Plate and serve. Salad makes wonderful leftovers for lunch the next day!

Recipe Notes:

  1. If you have some extra time, toast the pecans for added flavor. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7-8 minutes. Allow to cool before adding to salad.
  2. Instead of blue cheese, try feta, gorgonzola, or goat cheese.

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