Serena and I are often quick to say we are not the food police – as more often than not – when we tell people we are dietitians, we get a response like, “Well, you’re not going to like what I’m eating.”
Sometimes I go straight to the disclaimer of “I eat bacon” and for the most part, that makes me seem a bit less of a health nut.
But really, I am a health nut that loves her bacon (and donuts and potato chips….) and while I’m not eating it – or those other foods – on a regular basis (as I do my oatmeal, peanut butter and veggies,) I’m a true believer you can enjoy all your favorite foods –
almost always within reason.
Center cut bacon is a little leaner and more meaty (here’s Cooking Light’s take on it). I like to fry up a batch and while I’ll sometimes eat a couple slices straight up, I’ll also crumble up the leftovers and keep in the fridge to sprinkle on sandwiches, soups and very often salads ala “bacon bits” style.
When it comes to bacon – a little goes a long way in terms of flavor, crunchy/chewy mouthfeel, and smoky goodness.
Another dietitian disclaimer (that I’ve said before): I do NOT eat salad everyday (or even weekly at times – the horror!) and I get into salad ruts. Also, when I am eating a salad, I like the topper ingredients to be in equal proportions to the amount of salad greens (like here in this Chopped Greek Salad.)
So, this particular salad recipe came about when I was craving a BLT but alas, there was no good crusty bread in the house. Instead, I whipped up this with what I had on hand.
I also love me some avocado in a classic BLT sandwich (who’s with me on this one??) so I used half of one in the salad and the other half got blended to make the dressing extra creamy.
I have a feeling that both this salad and the dressing will keep me on the salad bandwagon a little bit longer.
Tell us – bacon – yay or nay? Are you a salad lover or do you get bored with them? What’s your favorite salad right now – please share!