Midnight Salad in the Garden of Blueberry

7 Feb

I don’t usually recommend late night snacking… however, last week after an unusually long day a tasty little salad did not seem too much of guilty pleasure. Late night snacks have their downfalls, the main one is that sometimes the ingredients necessary to make that perfect recipe are just not in your fridge or pantry. This recipe was the result of such a situation. Sometimes food made from scratch just tastes great!


Midnight Blueberry Salad

Ingredients
I package of baby spinach (about 4-5 cups)
1 cup of Blueberries
1 cup of crushed walnuts
1 cup of crisp bacon bits
2 TBS of apple cider vinegar
1 TBS of Dijon mustard
1 clove of garlic
salt and pepper to taste
lemon zest

Directions
1. On medium low heat cook bacon, until crisp on the edges;
2. While bacon cooks, in a large salad bowl combine blueberries and spinach;
3. In a small mixing bowl mix the pressed garlic, mustard and apple cider;
4. Once the bacon is cooked, remove and place on a separate plate (DO NOT THROW OUT DRIPPINGS!!);
5. Cut the bacon into small pieces and then add the garlic to the remaining bacon fat;
6. Let it cook for about 2 minutes or until you can smell the apple cider;
7. Toast crushed walnuts in oven at about 350 F until you can smell them – about 2 minutes;
8. Add bacon, walnuts and dressing to spinach and blueberries…and VOILA!

You can definitely change this recipe to your liking. This is one of the reasons it is so great. Varying a couple of ingredients keeps your taste buds happy. For example, if you don’t like mustard you can leave it out. This will make the taste of the dressing milder. Or if you prefer almonds throw some in. The flavors that make this interesting are the blueberries, the bacon and the tart flavor of the apple cider and garlic. Anything else can be switched… maybe some fresh blackberries? Mmmm sounds good!

If you have any questions drop me a line. In the meantime enjoy my Midnight Salad in the Garden of Blueberry .

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One Response to “Midnight Salad in the Garden of Blueberry”

  1. Bethann February 11, 2011 at 5:59 PM #

    We just had this salad for dinner and loved it! The flavour combinations work very well together. I especially love the idea of using bacon fat instead of oil for the dressing base. What an ingenious way to use up something that would probably be thrown out otherwise!

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