Bacon, Not Stirred

Everything tastes better with bacon...or at least this is the opinion of most of us in 'Merica. For some reason, we have started to incorporate it into every recipe including ice cream sundaes, fudgy brownies and classic milk shakes. I tend to think we've gone a little bacon crazy, especially since it's not on my top 10 list of side dishes but there is fine print on that statement when it comes to salads...

I love adding a crunch to everything (chips on my sandwiches, yes please!) so bacon is a tasty way to incorporate some texture and flavor, especially if you go with applewood smoked. Harvest and red, white and blue salads are my go-to's for daily lunches..I love the combination of strawberries, blueberries, apples, goat/feta cheese, pecans, etc. so I often stock the fridge with these ingredients to recreate these meals at home. 

And while the crumbled bacon adds a savory flavor, let's not kid ourselves...Gaffigan said it best: 

"Once you put bacon in a salad, it's no longer a salad...it just becomes a game of 'find the bacon in the lettuce,' like you're panning for gold." 

For some protein, I cut up some grilled chicken strips (I love these from Trader Joe's) and we also had a lot of produce in the house so I included some blackberries as well...I could eat berries all day long, no matter what kind.

What is your favorite salad recipe? How do you add extra flavor?

Blog of the Month: Skinnytaste

I am always on the hunt for healthy recipes and ways to increase the nutritional value of meals we already love and of my favorite resources is Skinnytaste. Gina's blog is amazing for easy to follow recipes that don't skimp on flavor. I like that you can search by meal type, special diet, holiday, etc and she is constantly surprising me with new combinations that I would have never thought to put together. 

This Grilled Shrimp and Watermelon Chopped Salad is perfect for summer (but isn't anything with watermelon?) 

Grilled Shrimp and Watermelon Chopped Salad

Skinnytaste.com
Servings: 4 • Size: 1 salad • Old Points: 7 pts • Points+: 8 pts
Calories: 293 • Fat: 18 g • Carb: 12 g • Fiber: 2 g • Protein: 22 g • Sugar: 7 g
Sodium: 257 mg • Cholesterol: 121 mg

For the dressing:

• 2 1/2 tbsp DeLallo golden balsamic vinegar
• 1 tsp water
• 1 tbsp chopped shallots
• 1/8th tsp kosher salt
• pinch fresh black pepper
• 2 tbsp extra virgin olive oil

For the shrimp:

• 10 oz shelled and deveined (about 24) large shrimp
• 1 clove garlic crushed
• seasoned salt, to taste (I used Montreal Steak Grill Mates)

For the Salad:

• 8 cups chopped romaine
• 4 cups diced watermelon
• 4 ounces soft goat cheese

Directions:
In a small bowl, combine vinegar, water, shallots, salt and pepper. Gradually add olive oil, stirring until incorporated.

For the shrimp:

If cooking outside on the grill, soak skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers.

Light the grill or indoor grill pan on medium to medium-high flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.

In a large bowl toss the romaine with the dressing. Divide between for plates and top with watermelon, goat cheese and grilled shrimp.

What are your go-to recipe sources?