One of the most delicious things about summer is a seasonal salad that you can feel good about eating. Bonus points if it helps the planet.
You can do just that with this recipe by choosing local blueberries, or foraging for them, and adding bacon from a carbon-neutral food company.
Cheers to a mouthwatering meal, perfect for an eco-friendly summer soiree.
Bacon, Broccoli, and Blueberry Salad
Prep time: 5 to 15 minutes
Makes: 4 to 6 servings
Ingredients:
- 375 g Maple Leaf Lazy Maple Natural Bacon, chopped into ¾-inch pieces
- 200 g broccoli florets, blanched and cooled
- 1 pint (0.6 L) of blueberries
- 1/3 cup (80 ml) feta, crumbled
- 2 tbsp (30 ml) slivered almonds, toasted
Dressing:
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) honey
- 3 tbsp (45 ml) apple cider vinegar
- ½ tbsp (7.5 ml) bacon grease
- Salt and pepper, to taste
Directions:
- Heat skillet over medium-high heat. Cook bacon, stirring frequently until just crisp, about 4 to 6 minutes. Move onto paper towel-lined platter. Reserve ½ tbsp (15mL) of bacon grease.
- In a small bowl, combine all the ingredients for the dressing and whisk well.
- Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
- Garnish with remaining bacon, almonds and extra feta if desired.
Tip: Make the salad ahead. Double the recipe for the dressing and keep in an airtight container for up to a week.
You can find more summer recipes at mapleleaf.ca/recipes.
