My Favorite Strawberry Bacon Salad
—·American
Ingredients
- 8 cups chopped romaine lettuce
- 1 pound strawberries, sliced
- 5-6 slices bacon, cooked and chopped
- 2/3 cup crumbled blue cheese*
- 2/3 cup chopped pecans*
Honey Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 2 Tablespoon honey
- 1 teaspoon dijon mustard
- salt & freshly ground black pepper, to taste
Instructions
4 steps
- 1
Make the vinaigrette first by whisking all of the vinaigrette ingredients together. Taste, then add salt and pepper as needed. You can make the dressing ahead of time and keep it in the refrigerator until ready to use. It’s great for up to 2 weeks when stored in the refrigerator.
- 2
If your bacon is not already cooked, cook it according to its package directions. Cool until ready to handle, then chop it up.
- 3
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.
- 4
Plate and serve. Cover and store leftovers in the refrigerator for up to 2 days.
Progress
0 / 4 steps
