Blackberry, Bacon & Blue Cheese Salad
Scones photo credit: Katherine Chase Photography
Looking for a way to use those ripe summer blackberries? Try them on this salad with bacon, blue cheese, and balsamic for a light but satisfying summer meal.
Common Allergens & Sensitivities:
Contains: Dairy (optional) | Citrus
Free From: Gluten | Eggs | Soy | Nuts | Corn | Nightshades | Refined Sugar
Time: 20-25 minutes
Serves: 4
Ingredients
5 strips nitrate-free bacon
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 lemon, juiced
8 oz blackberries, divided
2-3 fresh sage leaves (OR ¼ tsp dried sage)
1 clove garlic (OR ½ tsp garlic powder)
Freshly ground pepper
8oz mixed greens
¼ cup crumbled blue cheese, or for a cow’s dairy-free option, use a sheep’s milk roquefort cheese
¼ cup very thinly sliced red onion
Directions
Fry the bacon in a skillet until well done. Transfer to a plate lined with paper towels. Allow to cool completely, then crumble into bite-size pieces.
Using a blender or immersion blend, combine olive oil, vinegar, lemon juice, sage, about 5-6 blackberries, garlic, salt, and pepper until well emulsified.
In a large bowl, toss the mixed greens with the dressing. Top with the remaining blackberries, bacon, cheese, and onions. Serve immediately
Nutritional Highlights
Blackberries: high in vitamin C and pectin
Mixed Greens: antioxidants, bioflavonoids, vitamins C, K, and folic acid, and fiber
Lemon: citric acid, vitamin C, and potassium
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