Salad. It has suffered a great deal of verbal abuse around my kitchen table. It has been mocked, thrown and shoved to the furthest corner of the refrigerator on several occasions to avoid taking up precious real estate next to the chicken tenders. I have tried about a zillion different ranch dressings to appeal to my children’s under-developed taste buds, but that has only managed to entice them to take a few bites. I have been defeated, but not conquered by their leafy side dish animosity!
Dressing up the greens
At this juncture, I had no other choice but to cloak the leafy greens with irresistible accessories, known to the rest of the world as “fruit and bacon.” Really, do I need to elaborate at this point? Their side dish slander was going to come to an abrupt end once they caught a glimpse of my mixed green masterpiece. The misconduct and skepticism was about to yield to accolades of culinary delight!
Take courage, fellow defenders of dinnertime cuisine, your crusade for better nutrition will be victorious with this recipe!
Fruit and Bacon Salad
20 oz. spring mix
1 fresh orange, peeled and sliced
1 granny smith apple, sliced and tossed with 1 T. lemon juice
¼ c fresh pomegranate seeds
1 c red grapes
4 slices bacon (cooked till crisp and then crumbled)
1 c sliced almonds
1 T sugar
4 T Activz raspberry powder
¼ c water
Place almonds in skillet on medium heat. Add raspberry powder, sugar and water and stir constantly till evenly coated. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Remove from heat and let cool.
1/3 c apple cider vinegar
¾ c canola oil
1 tsp pepper
2 T Activz mango powder
8 large frozen strawberries
¼ c honey
1/2 c water
Combine all ingredients and blend in food processor until smooth.
Sprinkle candied almonds on top of the salad mixture then drizzle the strawberry dressing on top as desired. Gorgonzola cheese is great with this salad as well!