Now this is my kind of salad.
Minimal greens, creamy cheese, crunchy croutons and bacon — I could eat one of these every day.
I’ll admit I often order salads for the toppings. For a long time I would eat only the toppings and leave the lettuce behind. Lettuce can be pretty boring on its own.
Now I’ve learned the art of getting a bit of lettuce with every flavorful bite — not because I love it, but because leaving a plate of greens untouched feels wrong.
I don’t like dressings that overwhelm the other flavors, so I usually finish this with a drizzle of olive oil and a squeeze of lemon. Mostly I want the bacon and mozzarella to shine.
I’d be tempted to add Caesar dressing, but I prefer to keep the indulgence focused on the bacon — and save my arteries from multiple offenses at once.
And don’t skip the seasoning — a generous pinch of salt and a crack of black pepper really make the salad.
BLT Salad
3 cups spring greens
1 oz fresh mozzarella, chopped
1 plum tomato, chopped
2 slices bacon, cooked and chopped
1 slice whole wheat bread, toasted
1/4 avocado, chopped
Combine the spring greens, mozzarella, tomato, bacon and avocado in a bowl. Cut the toasted whole wheat bread into bite-sized croutons and add them to the salad. Finish with salt, pepper and a light dressing of your choice — olive oil and lemon work especially well.
After an indulgent week on vacation, posting a salad feels virtuous — even if I ate this a couple of weeks ago and probably followed it up with ice cream. Still, the thought counts.