with Feta and Basil Vinaigrette
Oh it was one of those crazy busy emotionally exhausting days when you barely have time to think, let alone cook. Lunch was a scramble, grabbing whatever I could find in the kitchen. My body was worn out from all the emotional ups and downs life has thrown us lately and was crying out for something super-nutritious. I have a bunch of those gorgeous cherry tomatoes from my friend and some organic spring mix that really needed to be used up. I bet I was in the kitchen 5 minutes. Maybe 10. And back to work. Whoosh!
So what goes with tomatoes and lettuce? Duh, BACON!
Bacon, Lettuce and Tomato Salad with Feta and Basil Vinaigrette
So this is what I found:
- 2 strips of lower-fat bacon, fried crisp, drained on a towel and crumbled
- A bowl full of assorted spring mix lettuce
- A bunch of cherry tomatoes, halved
- A bit of chopped onion
- A good sprinkle of tomato-basil flavored feta cheese
- Chipotle-flavored sunflower seeds
- Just a few fresh basil leaves
- Basil Vinaigrette
I topped it with a basil vinaigrette I made the other day after a trip to my friend’s basil “field” … really she doesn’t have that big of a garden but the basil has gone CRAZY this year.
Basil Vinaigrette Salad Dressing
I found this recipe on Farm Fresh Living when I was looking for a way to use up some of my plentiful basil (besides pesto!). I used a LOT more basil than the recipe called for. And I adjusted it quite a bit … like I always do …
Ingredients:
- 2-3 garlic cloves
- 1-2 tablespoons Garlic peppercorn mustard (or Dijon)
- 1/8 c. balsamic vinegar
- 1/2 c. rice wine vinegar
- Juice from 1/2 lime
- Juice from 1/2 orange
- 1 small tomato diced
- Several BIG handfuls of basil, chopped
- 2 tablespoons extra- virgin organic olive oil
Toss all the ingredients in a blender and blend till smooth. Drizzle it over your favorite salad toppings.
I love the color in this salad. It was such a relief on a crazy, crazy day.
