Salad with Crispy Bacon and Veggies

This dish is a creative way to use leftovers and turned into a surprisingly hearty salad. The crispy bacon, sautéed veggies, fresh greens, goat cheese, and pesto dressing create a perfect balance of flavors.

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Ingredients:

For the skillet:

• A piece of bacon, diced
• Frozen green zucchini
• Frozen yellow zucchini
• Frozen tomatoes
• Frozen fava beans

For the salad:

• Fresh lettuce, chopped
• A bit of coriander (from the fridge)
• Olives
• One slice of goat cheese, crumbled

For the dressing:

• Leftover pesto sauce (about 2 tablespoons)
• 1 tablespoon olive oil
• A pinch of Herbes de Provence
• A pinch of ground chili powder

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Preparation:

1. Skillet mix:
   
   • In a hot skillet, cook the diced bacon until it renders its fat.
   • Add the frozen veggies (zucchini, tomatoes, fava beans) and sauté until tender.
2. Assemble the salad:
   
   • In a bowl, combine the fresh lettuce, coriander, and olives.
   • Add the skillet contents and the crumbled goat cheese.
3. Dressing:
   
   • Add olive oil to the leftover pesto sauce, shaking the jar until all the pesto is dissolved. Drizzle the dressing over the salad.
   • Sprinkle with Herbes de Provence and chili powder.

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Serving Tip:

Next time, toast some croutons to add a crunchy texture to the salad. Simple, yet special! 😊
November 28, 2024