Blackberry, Bacon & Blue Cheese Salad

Scones photo credit: Katherine Chase Photography

Looking for a way to use those ripe summer blackberries? Try them on this salad with bacon, blue cheese, and balsamic for a light but satisfying summer meal.

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Common Allergens & Sensitivities:

Contains: Dairy (optional) | Citrus

Free From: Gluten | Eggs | Soy | Nuts | Corn | Nightshades | Refined Sugar

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Time: 20-25 minutes

Serves: 4

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Ingredients

• 5 strips nitrate-free bacon

• ¼ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 1 lemon, juiced

• 8 oz blackberries, divided

• 2-3 fresh sage leaves (OR ¼ tsp dried sage)

• 1 clove garlic (OR ½ tsp garlic powder)

• Himalayan Crystal Salt

• Freshly ground pepper

• 8oz mixed greens

• ¼ cup crumbled blue cheese, or for a cow’s dairy-free option, use a sheep’s milk roquefort cheese

• ¼ cup very thinly sliced red onion

Directions

1. Fry the bacon in a skillet until well done. Transfer to a plate lined with paper towels. Allow to cool completely, then crumble into bite-size pieces.

2. Using a blender or immersion blend, combine olive oil, vinegar, lemon juice, sage, about 5-6 blackberries, garlic, salt, and pepper until well emulsified.

3. In a large bowl, toss the mixed greens with the dressing. Top with the remaining blackberries, bacon, cheese, and onions. Serve immediately

Nutritional Highlights

• Blackberries: high in vitamin C and pectin

• Mixed Greens: antioxidants, bioflavonoids, vitamins C, K, and folic acid, and fiber

• Lemon: citric acid, vitamin C, and potassium

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