I love a good salad. I really do. Most people think salads are for dieters, but I think a crisp, clean, fresh salad is one of the most versatile meals you can make for yourself, and a great way to use up whatever you have.
Tonight, I had to use up bacon.
Oh yes. I know my mom’s jaw just dropped.
You see, we had a party this weekend (even though the kitchen isn’t totally finished), and long story short, I had some (organic) bacon left over. So I made this grilled cheese sandwich yesterday.
But then I STILL had some bacon left….so I made this salad.
I used fresh spinach and lettuce from my garden and made an herb vinaigrette (also from my garden). I also added strawberries I picked yesterday at a local farm.
BTW — If you haven’t been putting strawberries in your salads, you’ve been missing out.
I also added some yellow bell pepper, half an avocado, and a generous sprinkle of feta cheese.
And of course, some of that bacon I was talking about.
If you don’t make your own salad dressing, I highly recommend you start, like, immediately. It is insanely easy. And store-bought dressings are loaded with unnecessary sugars, cheap processed oils (that may be hydrogenated), and unnatural preservatives. Here’s a hint: If your vinaigrette doesn’t separate into oil and vinegar in the bottle, you don’t want to put that into your body.
I usually make just enough dressing for the salad I plan to eat, or if I’m also making a salad for lunch the next day I’ll make some extra. I usually make about 2 tablespoons for a large entree salad.
Basic Vinaigrette Dressing
- 1 part vinegar (red wine, balsamic, white wine, rice wine, champagne, apple cider….any kind will do) or lemon juice
- 2 parts extra virgin olive oil*
- salt and pepper
- any fresh herbs or spices that strike your fancy (start small and add more to taste) (Today I used a bit of chopped parsley, basil, and mint from my garden)
- optional: 1/2 part Dijon mustard; 1/2 part honey; 1 part chia seeds
- Combine all ingredients into a small container with an airtight lid. Shake the bajeezus out of it. Taste, adjust seasonings, and serve over your favorite salad.