Strawberry Arugula Bacon Salad with Warm Bacon Dressing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3-4 1x
Ingredients
Scale
- For the dressing:
- 1/2 pound bacon
- 3 tablespoons olive oil
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- pinch of red pepper flakes
- pinch of salt and pepper
- For the salad:
- 10 ounces baby arugula
- 1 avocado, thinly sliced
- 1 cup strawberries, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1 container of almond milk cheese*
Instructions
- Place bacon in a large pan and cook until crispy. Set aside on a paper towel then chop into small pieces.
- While the bacon is cooking, place arugula, avocado, strawberries, walnuts, and almond milk cheese in a large salad bowl.
- Once the bacon is cooked, you’ll want to have 3-4 tablespoons of rendered bacon fat left in the pan. With the pan over medium heat, whisk in the rest of the dressing ingredients into the pan. Bring to boil and let cook for 1 minute to thicken slightly.
- Pour dressing onto salad, toss and serve immediately. Keep any leftover dressing in an airtight container and reheat before serving.
Notes
*I used Kite Hill Truffle Dill Soft Cheese