Bacon Salad With Balsamic Vinaigrette

I like bacon. A LOT. What I don’t like is the dilemma of how to make use of that delicious leftover fat after baking a batch of bacon. What’s a girl to do with all that healthy fat? I thought about this long and hard, peeps, and I finally have the Ancer! 😉

So step aside boring old Cobb salads, there’s a new guy in town. I bring to you, Bacon Salad With Balsamic Vinaigrette.

Ingredients

12 oz. uncured bacon

1 bag of mixed salad greens

1 ripe plantain

1/2 orange (cubed)

1/2 cucumber (chopped)

2 tablespoons balsamic vinegar

1/2 teaspoon raw honey

1 tablespoon of coconut oil

chopped pecans (garnish)

sea salt and black pepper to taste

Directions

• Preheat oven to 375° F.
• Assemble raw uncured bacon strips onto a baking dish. Bake in oven until brown and crispy. About 20-30 minutes.
• In the meantime, melt the coconut oil in a medium skillet under medium heat. Peel the plantain and cut into one inch slices. Assemble  slices onto skillet in one layer. Cook for about 5 minutes on each side or until golden brown. Set aside.
• Once bacon is cooked, chop bacon into bits and drain the fat onto a small bowl. In the small bowl, add balsamic vinegar, raw honey, sea salt and black pepper. Whisk to combine.
• In a large salad bowl, add mixed salad greens and about half of the vinaigrette. Toss greens lightly to incorporate vinaigrette. Next, add orange, chopped cucumber, plantain slices and bacon bits. Drizzle the remaining vinaigrette and toss lightly again. Garnish with a sprinkle of chopped pecans.
• Enjoy! Nom Nom.