Description
This strawberry bacon salad is proof that simple ingredients can create big flavor. Made with juicy strawberries, crispy bacon, toasted pecans, creamy cheese, and a sweet honey balsamic vinaigrette, it’s fresh, vibrant, and perfect for brunch, bridal/baby showers, or easy dinners.
Ingredients
Honey Balsamic Vinaigrette
- 1/4 cup (60ml/56g) extra virgin olive oil
- 2 Tablespoons (30ml/g) balsamic vinegar
- 2 Tablespoons (42g) honey
- 1 teaspoon Dijon mustard
- salt & freshly ground black pepper, to taste
Salad
- 8 cups chopped romaine lettuce
- 1 pound (454g) strawberries, sliced
- 5–6 slices bacon, cooked and chopped
- 2/3 cup (90g) crumbled blue cheese*
- 2/3 cup (80g) chopped pecans* (see Note to toast first)
Instructions
- First, if your bacon is not already cooked for the salad, cook it according to its package directions until crisp. Cool until ready to handle, then chop it.
- Make the vinaigrette: Make the vinaigrette 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 tightly covered in the refrigerator. Shake well before using.
- Make the salad: 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.
- Plate and serve.
- Cover and store leftovers in the refrigerator for up to 2 days.
Notes
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk
- Lettuce: Instead of romaine, this salad is wonderful with spinach or mixed greens. We prefer romaine because it’s crunchy. Feel free to mix together your favorite greens.
- Cheese: Instead of blue cheese, try crumbled feta or goat cheese, or swap diced avocado for a dairy-free version.
- Pecans: If you have some extra time, toast the pecans for added flavor. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7–8 minutes. Cool before adding to salad. Feel free to substitute with chopped walnuts or sliced almonds. (And you can toast those following the same toasting directions.)