Thursday, April 08, 2010


1/2 of a bunch of Red Leaf Lettuce, torn
1 head heart of Romaine lettuce, torn
1 pint fresh sliced strawberries, divided
1 can (11 ounces) Clementine oranges, drained
8 slices thick bacon, cooked and crumbled
1/2 cup pecan halves
3 teaspoons water
3 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
dash of salt
2 teaspoons finely chopped chives

Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.

bacon recipe courtesy of:, July 26, 2005

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