A lunch time quickie today!
When I was a vegetarian, I truly didn’t miss meat. Truly.
But now that I’ve been eating some meat again, I must admit. It’s good.
When I get good quality bacon from the local markets – or in this case, from Zak’s mom and step dad who raised their own pigs last year – I dig it.
I’ve been cooking 10 – 12 strips at once to make homemade bacon bits for salads. Fry it up, trim most (but not all) of the fat, move to a few paper towels to soak up the grease, chop and store in the fridge to use on salads over the course of a few days.
Contrary to popular, conventional beliefs, bacon is not necessarily pure dietary evil. I’ve found that it ups the satisfaction factor (thank you fat and protein) – I completely agree that there can be some real benefits to adding a little bacon to your diet.
With that said, please allow me to present my latest salad concoction that I’m positively crazy over.
The BLAC salad.
If you could peek underneath those greens you’d find a tablespoon or so of flax oil (olive oil would work too) and a splash of balsamic vinegar and a little salt and pepper.
Dice up half an avocado and add to your greens. Stir the whole thing up and then go find something else to do – like prep your other salad veggies! Some of the avocado gets mushy and becomes a part of the dressing. If you let it sit for a while, your greens will get really soft and even more delicious. (This avocado trick works especially well with kale salad and Swiss chard too.)
It’s awesome. It’s BLAC.
Bacon, Lettuce, Avocado and Carrots, eaten straight out of the salad bowl with reckless abandon.
Oh yeah, two hard boiled egg too, although “Always bet on BLACE” doesn’t have the same ring to it.
Actually, with Flax Oil and Balsamic, Salt and Pepper, it should really be my “BLACEFOBSP” salad. But that’s just stupid.
This salad is not stupid. It’s awesome. It’s BLAC.