It’s a recipe!
After disappearing for two months, then rattling on about my wedding for two weeks, I am finally going to post a recipe! I have several more important non-food posts, but they can wait.
First, we must dive into this summery recipe before summer ends.
As usual, I found a recipe that looked amazing…but then when I started to make it, I started playing with it, and ended up changing it fairly significantly. Fortunately, the changes made the recipe healthier. I cannot say that it made it tastier, never having tried the original, but it tastes so good, I don’t see how it would be possible that the original COULD taste better.
If a dressing is called “Strawberry Poppyseed”, I think the main ingredient should be strawberries, not oil. I quickly changed that. Despite my change, the texture was still amazing and dressing-like, for lack of a better word. Next, if I am using ripe strawberries, why do I need so much sugar? And thirdly, I am sure white vinegar would work just fine, but I know that strawberries and balsamic vinegar have a special relationship–might as well use balsamic vinegar instead, and give the dressing a little extra kick.
As for the salad, turkey bacon is marginally less unhealthy than real bacon, and I don’t care much for raw onion. However, I do love nuts in my salad. Walnuts it was.
Oh, and by the way….this dinner was to celebrate passing my board exams for my Indiana pharmacists’ license. 🙂
1 head romaine lettuce, roughly chopped
1/3 c strawberries, sliced
1/4 c walnuts, chopped
1/4 lb turkey bacon, cooked and broken into pieces
1/8 c feta cheese crumbles
1 c ripe strawberries, halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp sugar
1 Tbsp poppyseeds
Servings: 4-6 salads
Toss salad ingredients together in a large bowl. Set aside. In a food processor, blend the strawberries until smooth. Add the oil, balsamic vinegar, garlic, onion, and sugar. Blend until well combined. Add the poppyseeds and pulse to mix. Refrigerate, then pour over salad and enjoy!