Black & Blue Salad, Modern

Food pics edited for FB copy 3 - Page 438

I love the look of the classic wedge salad with tomatoes, bacon and blue cheese. Very swanky. Unfortunately, iceberg lettuce has practically zero nutrition. So I remade this salad into a much hearty, healthier version…and it’s addictive!

INGREDIENTS:  Makes 6 entree-sized salads

1 pkg                    Center-cut bacon; cooked

1                          Orange pepper; fresh (not frozen), sliced with seeds removed

1                          Yellow pepper; fresh (not frozen), sliced with seeds removed

1/2                       Red onion; peeled & sliced

4T                        Grapeseed (preferred), vegetable or Canola oil

1 + 1/2,                10oz boxes 50/50 lettuce & spinach

2                          Crowns of fresh broccoli (crown = without the stalk, if there is stalk just                                      cut it off); chopped

8oz                      Mushrooms; sliced

1c                        Frozen peas; thawed

2                          Cucumbers; sliced

1/2c                     Roasted pumpkin seeds

1 cup                   Pecan pieces or halves

2 pints                 Cherry or grape tomatoes

2 bunches           Green onions

1 1/2 – 2#           Beef sirloin; cubed (use “Pan Frying” or “Stir Fry” quality beef)

Salt & pepper to taste for beef

Red wine (optional)

DRESSING INGREDIENTS:

2c                        Crumbled blue cheese

1/3c                     Mayonnaise

1/3c                     Sour cream

1/3c                     Buttermilk

1/3c                     Red wine vinegar

1/4c                     Onion; diced

3 cloves               Garlic; minced

1T                       Sugar or Agave syrup

1/4t                    Black pepper

Food pics edited for FB copy 3 - Page 437

DIRECTIONS:

  1. Cook bacon @ 325 degrees for about a half hour (flip bacon halfway through). Place cooked bacon on plate with paper towel so as to absorb extra grease. Set aside.
  2. While bacon is cooking, saute orange & yellow peppers and red onion in 2T oil on med-high heat on stove until they just start to blacken. Set aside.
  3. While bacon is still cooking, make the dressing – Combine dressing ingredients (except blue cheese) in a food processor or blender and blend thoroughly. Add blue cheese and mash together until well blended. Cover and refrigerate.
  4. Prepare remaining vegetables according to their descriptions above (chop, slice, etc).
  5. Using 6 large bowls, divide the lettuce into the bowls.
  6. Divide the remaining vegetables equally and layer on the lettuce beds.
  7. On med-high heat, cook the beef (salt and peppered) and 2T oil on stove until no longer raw or as you wish (it’s safest to cook meat completely through). It only takes a few minutes; do not overcook or the meat will be tough.
  8. Optional – add a few splashes of red wine to the beef and cook for another minute or two.
  9. Divide beef equally and add to salads.
  10. Drizzle dressing on top and serve immediately.

 

 

 

 

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