As much as I love a tasty whole grain, I am aware when I have a few too many grains in my diet. Once spring race training comes to an end, it's time to slow down on the bread and oatmeal, and replace them with more fruits and veggies. I have to say the timing couldn't be better as the garden starts to come around.
I love BLTs and this salad is a great option when you'd rather skip the sandwich part. It's also a good way to use up some of the fresh herbs from the herb garden!
BLT Spinach Salad with Fresh Garlic Dill Dressing
1 cup fresh spinach, finely chopped
1 cup lettuce (any variety), finely chopped
5 sweet basil leaves, chopped
4 pieces bacon, cooked crisp and chopped (preferably local, pastured)
2 tbsp plain Greek yogurt
1 tbsp water (optional, to thin yogurt if necessary)
1 clove garlic, chopped
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
Pinch of salt and black pepper
Cut the tops off the tomatoes and gently remove some of the inside to create a bowl for the salad. Set aside.
In a bowl, combine the spinach, lettuce, basil and bacon.
In a small food processor, combine the yogurt, water, garlic, herbs, salt and pepper. Process until combined and the garlic is finely chopped. Pour dressing over the lettuce and toss to coat.
Place half of the lettuce mixture into each tomato. Serve immediately. Makes two servings.
Tomorrow is the last day to enter to win a copy of the Pure Beef by Lynne Curry! (Giveaway Closed)