Green Salad with Bacon & Peaches

Green Salad with Bacon & Peaches

I arrived home from Nova Scotia to an empty refrigerator.  Panicked, I moved to my cupboards only to find them as barren as my fridge.  I then succumbed to jetlag and shamelessly broke down and ordered sushi.  The next day dawned and all I had to show for the $30 I spent the night before was some sad day old sushi.  I knew I could not survive on takeout forever, my pocket book couldn’t handle such abuse, but I really didn’t want to go to the grocery store.  Grocery shopping in Toronto can be an extreme sport.

Peaches

Have I ever told you how much I hate grocery stores?  Well, I hate them!  I know it’s an odd thing for a foodie to say, but I do.  I love markets (I love that Toronto has so many of them), but I think grocery stores are the devil.  They’re always freezing, the staff is disinterested, other shoppers are oblivious (especially on Saturdays) and I always seem to select the worst possible cart.

Peach with Pit

My blood pressure is elevated just thinking about it.

But what else could I do, eat old sushi?  So I mustered up my courage, took a deep breath and threw myself into the fray… I should probably mention I’ve been on a war movie kick lately.

Red Pepper

I didn’t even have a list.  I was determined to give each isle one shot to inspire me or seduce me with an exceptional buy.  There was no plan; I was more or less blindly pulling things off the shelves.  When I got home I surveyed my loot and scratched my head.  What on earth could I make with all this stuff?  Well, the answer was this salad.  I started with some gorgeous Ontario peaches and the rest wrote itself.  A base of peppery greens, a red bell pepper, a bit of cucumber, some raw cashews and, of course, bacon.  Incidentally, I actually found the bacon in the fridge.  I can always rely on my beau to replenish the all important bacon supply.  Dish soap on the other hand…

Chopped Cashews

The dressing was made with a dollop of my aunt’s homemade strawberry jam (made with Nova Scotian strawberries), some rosemary, and garlic.  I married these bold flavors with some flax seed oil and balsamic.  I watered the jam down a touch to give the dressing the proper consistency.

Bacon

Not surprisingly my beau was a bit apprehensive about the peaches, but he came around and wound up liking the salad quite a bit.  I, on the other hand, think I’ve found the salad of my dreams!  I really dug this salad!  Peaches and bacon laced with punchy accents of rosemary on a bed of peppery greens; what could be better?

Green Salad with Bacon & Peaches

Give this salad a try before the peaches go out of season.

 

Green Salad with Bacon & Peaches: Serves 2

2 cups mixed greens (I used baby spinach and arugula)

1 peach, stoned and sliced

¼ red bell pepper, sliced

1/6 cucumber, sliced

¼ cup raw cashews, coarsely chopped

4 slices of bacon, cooked and coarsely chopped

Strawberry Rosemary Vinaigrette:

1 ½ tbsp strawberry jam

2 tbsp water

1 tbsp fresh rosemary, finely chopped

2 cloves of garlic, minced

¼ cup flax seed oil

4 tbsp balsamic vinegar

Salt and pepper to taste

Directions:

In a small bowl whisk together jam and water.

Add the rest of the dressing ingredients and whisk until combined.

Place all salad ingredients (except the cashews) in a large bowl and pour in the dressing.

Toss until the ingredients are evenly distributed and coated with dressing.

Serve salad sprinkled with cashews.

Avocado and Cantaloupe Salad

Avocado Cantaloupe Salad

Once upon a time I won a melon baller at my cousin’s baby shower and I was embarrassingly happy.  But I never got to use my coveted melon baller.   I lost it instead.  I know this is by far the most tragic story you’ve heard all week, but try to keep it together it gets better.  Yesterday I came across a melon baller at the dollar store and I bought it.  The End.

Limes

Now that I’ve wowed you with my bard-like story-telling skills, I give you the recipe for melon baller enthusiasts everywhere.  I’m usually against kitchen gadgets that seem to have only one purpose.  I don’t need the clutter.  I have a tiny kitchen, the last thing I want to do is cram one more cooking utensil into my kitchen drawers.  But as a child I had a fascination with melon ballers that I don’t completely understand.  Maybe it was because my mother never owned one and it was a simple case of wanting what I did not have… I dunno, it’s weird!  Whatever the reason I concocted this recipe for the sole purpose of getting use out of my new melon baller and I’m not sorry I did it.

Jalapeno

I am in love with the color combination of this salad.  The bright orange of the cantaloupe pops so beautifully against the various shades of green. I chose to use avocado, because we’re in the midst of steamy summer time affair and I don’t care who knows it.  Seriously, look back at the posts I’ve made since the heat hit, I guarantee there are a ridiculous number of recipes that include avocado…

Also I wanted to see what would happen if I used a melon baller on an avocado… yeah… I’m a dork.

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I added some mint, which was left over from the mojitos and jalapeno to add some interest.  I topped the salad with unsalted cashews for a little nuttiness and crunch and drizzled the whole lot with lime juice and flax seed oil.

Cashews

I mixed this salad when I got home from a run and it was the perfect pick-me-up.  I’m positive this is not the last time we’ll see this salad this summer, I’m dying to find out how it would partner with some BBQ shrimp.  I’ll keep you posted!

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Give this salad a whirl!  It’s oh so refreshing and satisfying even on a day with 94% humidity (please send help, my hair can’t take it).  So, find that melon baller you thought you’d never use and get ready to enjoy yourself more than you’ll care to admit.

Avocado and Cantaloupe Salad

Avocado and Cantaloupe Salad: Serves 4

½ cantaloupe

1 avocado

Juice of one lime

1 jalapeno, deseeded and diced

¼ cup unsalted cashew, roughly chopped

2 tbsp flax seed oil

1/8 cup fresh mint, finely chopped

Salt and pepper to taste

Directions:

Using a melon baller scoop out individual balls of avocado and cantaloupe.

Place avocado and cantaloupe in a large bowl and drizzle with lime juice to keep the avocado from browning.

Add jalapeno, mint, cashews and flax seed oil and toss to combine.

Serve immediately with a fresh sprig of mint.