I love salads in theory, but hate them in (most) realities. I always end up with these boring salads beside my meal–you know the ones, with wilted lettuce (neglected in the back of the fridge), two slices of cucumber, some crouton crumbs, and a gloppy ranch dressing. I’ve found that using some unexpected ingredients that pair together well does a lot to fix the salad blues.
This salad combines some of my favorite things: blackberries, cheese, and bacon, with one of my least: lettuce. I was able to (somehow) choke down half a head of lettuce . . . after it was covered with bacon, blue cheese, and a honey-balsamic vinegar dressing.
This recipe makes the perfect amount for two lunch-sized salads. Add a few dinner rolls and this would also work for dinner!
Blackberry, Blue Cheese, & Bacon Summer Salad
- 1 head red or green leaf lettuce; crispy romaine hearts or iceberg lettuce would also work great here
- 6 slices bacon
- 1/2 C blue cheese (or more!)
- 6 oz fresh blackberries (about half a pint)
- 2 Tbls balsamic vinegar
- 2 Tbls olive oil
- 2 Tbls honey
- Cook bacon slices in heavy pan over medium heat until crispy, about 7 minutes per side.
- While the bacon is cooking, wash and roughly chop the lettuce, crumble the blue cheese, and slice the blackberries in half (this makes them much easier to get on a fork!)
- Make the dressing by whisking together the balsamic vinegar, olive oil, and honey in a large bowl.
- Add the lettuce to the bowl and toss to cover the leaves with dressing. Taste a leaf to see if it has enough dressing for your taste– you may want to add a small drizzle of balsamic to the bowl before tossing again.
- Remove the bacon from the pan onto paper towels, let cool slightly, then crumble.
- Pile half of the dressed lettuce on each plate, top with bacon, blue cheese, and blackberries.
Adapted from Lemon Tree Dwelling