The weather finally cooperated yesterday and I made this gem of a salad (see how I circled this all back around). I BBQ'd the bacon and the rest is just yummy history. Once again, as with any salad you can add your own twist to it. This salad is great with just lemon squeezed over it also, though this dressing is simply enough to make you weak in the knees. The mint paired with the fruit, oh just yum.
about 2 cups Mixed Greens, enough for 2 people
4 Slices of Thick Bacon, Maple bacon is really good too
1/4 cup Gruyere cheese, grated or small cubes
1 Pear, I used a Bosch
1 Apple, I used a Gala
3/4 cup Raspberries
1/2 cup Walnuts, broken up
2 Hard boiled eggs, chopped
2 Green Onions, chopped
3 TBSP Extra Virgin Olive Oil
2 TBSP Rice Vinegar
8-10 Mint Leafs
1/2 TBSP Sugar
Cook the bacon crispy. To reduce calories you can use standard cut bacon and just use one piece per salad. Boil the eggs, shell and let cool.
While the bacon and eggs are cooking, make the dressing. I blend mine in a ninja type blender so that it really breaks down the mint leafs. You can make this sweeter if you like or less. You can also add lemon juice to it (which I really love, not too much just about a tablespoon)
Peel or not the apple and pear, do these as close to putting the salad together as they will brown. You can hit them with a little lemon to stop the browning process.
Grate or break up the cheese
Assemble your salad and enjoy!
Thank you for stopping by and remember, enjoy life.
It's the one you have,