A green salad tossed in a balsamic vinaigrette and topped with bacon, pecans, and blueberries.
I found a package of thick cut bacon on sale. It was almost at its expiration date so it needed to be cooked right away. I was planning on making a salad anyway when my husband suggested a bacon salad. Since bacon is such a strong and salty flavor I thought unsalted pecans and dried blueberries would taste great with it. I was not wrong.
I don't remember if I've mentioned but I love crunchy texture in my food. I can't eat a sandwich without chips, nuts, or something crunchy to accompany it. I have cravings all the time, not for a specific flavor but for crunchy texture. The bacon and pecans satisfied my crunchy addiction and the sweet blueberries make a perfect contrast to the saltiness.
Bacon Pecan Blueberry Salad
4 strips bacon, cooked crispy and chopped
1/2 cup pecans
1/2-1 cup dried blueberries
In a large bowl combine the olive oil and vinegar at about a 3:1 ratio. For 2 salads I use about 2 Tbsp oil and 2 tsp vinegar (remember 1 Tbsp is about 3 tsp).
Whisk vigorously then add the lettuce, about 2 handfuls per salad. Toss the lettuce in the vinaigrette util lightly coated.
Divide the dressed lettuce between 2 plates or bowls and top each with half of the bacon, pecans, and blueberries.
Makes 2 salads
Linked to: Much Ado, The Yuck Stops Here, Two Cup Tuesday, LouLouGirls, Brag About It, Whimsy Wednesday, Full Plate, Eat Create Party, Freedom Friday, Best of the Weekend, Show Stopper, Saturday Night Fever