2683. ARUGULA and ALFALFA SPROUTS SALAD witth BACON and HONEY, MUSTARD and GINGER DRESSING

serves two


a good handful of torn lettuce
a good handful of baby arugula
a small handful of alfalfa sprouts
a cup of herbed croutons (recipe below)
crisp bacon, whole, diced or crumbled
your favorite cheese, shaved

For the honey, mustard and ginger dressing:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
juice from a quarter of a lemon
1 teaspoon of finely grated ginger

Rinse and dry the lettuce, arugula and alfalfa sprouts. If you have a salad spinner, use it. Make herbed croutons: on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme, etc.), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally. Stir together all the ingredients for the salad dressing. Assemble your salad: Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.


bacon recipe courtesy of:  bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, February 20, 2012

2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI

3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts

Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.


bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007

1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86