GUEST BLOGGER: HEATHER:
B.B.M.P. (Bacon, Beet, Maple Pecan) Salad
Summer may be coming to a (gasp) close but that’s no reason to stop eating salad! I know, not another salad recipe! If you’re like me at this point of the summer you’ve got lettuce coming out of your ears. Just do me a favor and try this. Why? Because I said so? Fine, if you need a real reason, here it is; try this because it has bacon and maple pecans. It tastes like sweet "bacony" heaven and fits nicely into your lunch Tupperware. This is a simple make ahead recipe you can assemble at serving time to impress friends who doubt you can cook or forget your so called friends and eat it yourself guilt free! Now you have no excuses. Go Sauce It Up!
Cabonnay Tip: B.B.M.P. Recipe Makes a lunch salad for one. Just double or triple it to make more for your friends and family!
What You Will Need:
1 ½ Cups Romaine lettuce, washed and cut into bite size slices
½ cup pickled beets (see quick recipe below)
¼ cup maple pecans (see quick recipe below)
1-2 slices cooked cooled, crumbled bacon
1 Tablespoon Chia seeds (great for crunch, Omegas, fiber, and protein- who knew?)
½ cup of Broccoli slaw (saves time slicing and dicing veggies for your salad!)
Fill bowl with lettuce and toss with dressing, layer on broccoli slaw, beets, maple pecan halves, finish with chia seeds and a drizzle of good olive oil! Pretty food tastes better. That’s a fact.
¼ cup of the beet marinade (below), 1-2 Tablespoons of good quality olive oil, salt to taste
Pickled Beets (can be made in advance and refrigerated)
1 can precooked and pealed beets, diced
¾ cup cider vinegar (or white if you don’t love cider)
¼ cup agave syrup (or substitute for white sugar in same amount)
1 Teaspoon of kosher salt (why? Because it has fewer additives and is lower in sodium)
Seriously this is one of the best salad toppers you can have in your pantry. Plus it doubles as a sweet treat!
1 cup of halved raw pecans, toast in a pan with no oil until light brown
¼ cup REAL maple syrup. No substitutions here. Keep it real or skip it.
After pecans are toasted toss in maple syrup and cook for another few minutes until it boils and then spread on a parchment paper (or greased) cookie sheet to cool. Separate them out so they don’t stick together.
Wanna SAUCE IS UP?
- Add crumbled blue cheese or Cheve (goats cheese)
- Add grilled chicken or protein of choice!
- Add crumbled bacon to the maple pecans when they are still a little warm. Oh yes I did.