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25Nov

Winter Harvest Salad

My Inspiration

First of all, I LOVE salads in all different ways.  They can even be a main meal and I would be totally satisfied. However, my husband views it as a side dish --- just a way to get his raw vegetables quota.  If the meal does not have meat and potatoes it is not a meal ---- his "mantra".  So.....as always this challenge got me thinking what could I do to make him feel that a salad is totally satisfying.  Ha!  Add bacon!  That is the key.  So I came up with this salad which has so many notes from savory to fruity sweet with a nice toasty crunch (the toasted pecans).  So this salad is great for simple meal such as soup and salad this winter.  Let this salad be your rockstar! 

 

Salad Ingredients:

2 cups of Herb Salad mix (a couple of handfuls depending how many people)

1/2 cup Arugula 

1/4 cup Red Onion (thinly sliced)

1/2 cup toasted pecans

1/2 honey crisp apple (diced 1/2 inch strips)

 1 avocado (sliced into cubes) This ingredient is optional.

Handful of "crumbled" Gorgonzola cheese 

Crisp bacon (3 slices diced and cooked)

Toss all the ingredients together for the salad except for the bacon.  Take 3 slices and diced it up and cook until crisp. Drain on a paper towel. Drain the bacon fat to dispose of.  Once the bacon fat has been pour out of pan, deglaze the still hot pan with the apple cider and mix up all the "crumblies" with the apple cider.  Set aside.

Roasted Tomato Vinaigrette

1 cup (handful) of either cherry heirloom or grape tomatoes

Olive oil to coat tomatoes

Salt & pepper

1/4 cup of apple cider vinegar

1/4 cup of olive oil

White Balsamic vinegar

For the roasted tomato vinaigrette, turn the oven on to preheat to 450 degrees.  In a small boat, coat the grape tomatoes with olive oil. Sprinkle sea salt & pepper. Spread the coated tomatoes on a cookie sheet and roast in the oven for about 10 minutes or once the tomatoes have "popped" open.  Put the roasted tomatoes in a processor (I use the bullet), apple cider, olive oil and process until smooth.  Season with sea salt to taste.

Now the fun part....sprinkle the bacon over salad.  Toss the salad. Now mix the vinaigrette on the salad according to your taste on how much salad dressing.  Note: you may have some left over if serving for 2 people.  Enjoy!

About the Author

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