This is a sweet salad and best served over a bead of bitter greens. Bitter greens are extremely good for you! However, you may use whatever type of lettuce green you would like.
One of our summer staple salads. This yummy pairing only gets better as it sits in the fridge. With farm fresh tomatoes and cool cucumbers, the vinegar in the salad absorbs into the vegetables leaving a refreshing and crisp dish to add to a perfect summer meal. To make this salad extra tasty add fresh cooked bacon to it before serving. As is true in this household, everything is made better with bacon.
Mix dressing ingredients together in a jar. Shake well.
Layer green in bottom of bowl. Toss all other ingredients together and serve over greens.
Drizzle dressing over salad! Eat! Live! Pray! Love! Or whatever your karma dictates.
Hint: you will want to roast more beets than the three you need for the salad because you will want to make this salad over and over again. Cooked beets will last a week or more in the refrigerator!
Toss salad ingredients together in a bowl.
Take 1/2 tbs of bacon grease and whisk with dressing ingredients in a small microwaveable bowl. Zap for 30 seconds or until hot.
Pour over salad. Toss and serve with some cranberry bread.
Right now Harris teeter has a cranberry-white chocolate bread. You will lick the plate; I promise!
Note: This salad is best eaten the day it is made. Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.
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