Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Bacon, bacon bacon. Bacon? Bacon. That is what I felt like the title of this post was as I was typing it just now.
Okay, so I was getting creative with the blueberries on Wednesday evening. I’m pretty proud of this one. It tastes as good as it looks!
Personally, I don’t think I have the greatest knowledge of creating dressings, syrups and sauces. Dave is much better at them than I am. But it’s an area that I’d love to improve and this salad was a great start.
Here’s what you need.
Salad (per person):
2 slices of bacon
2 Tbsp. feta
2 cups spinach
1/2 cup blueberries
1 Tbsp. bacon vinaigrette
2 Tbsp. shallots or red onions
1 Tbsp. bacon drippings
2 Tbsp. olive oil
1/2 Tsp. dry mustard
Salt and pepper to taste
1 Tbsp. cider vinegar
Snip the bacon into 1-inch pieces and cook in a skillet. Remove the bacon to a paper towel and allow the drippings to cool to room temperature.
While it’s cooling, you can construct the rest of the salad. Tear up any large spinach leaves, wash the blueberries and chop the shallots/red onions to a fine dice. Toss with the feta and bacon.
When the bacon drippings are cool, remove to a glass bowl with tallish sides. Add the olive oil, mustard, and cider vinegar and whisk until the mixture becomes creamy-looking. Taste and add salt and pepper as you desire. You can also play with the amount of mustard, or switch it with prepared Dijon mustard. Just be careful not to overpower the bacon.
No comments yet.