Spring Vegetable Salad with Dijon-Honey-Paprika Dressing and Coconut Bacon
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
Serves: 4 servings
Ingredients
Coconut Bacon
1 cup unsweetened dried coconut flakes, large
1 tablespoon tamari or light soy sauce
2 teaspoons liquid smoke
1½ tablespoons pure maple syrup
Makes 1 cup - save extra in an airtight container in the fridge
Salad
1 butterhead lettuce
2 cups steamed broccoli, sugar snap peas, and asparagus
Shaved Manchego or Parmesan cheese to garnish
Dressing
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
8 tablespoons olive oil
Instructions
Coconut Bacon
Toss all of the ingredients together in a small bowl. Line a large baking sheet with parchment paper. Scatter the coconut evenly, in 1 layer, and place in a 350 degree oven for 16 minutes, or until a nice toasty brown. Cool before adding to salad.
Salad and Dressing
Place a handful of greens and divide the vegetables onto 4 plates. Arrange vegetables artfully. Whisk together the ingredients for the dressing and serve on the side. Garnish with micro-greens, red amaranth leaves, coconut bacon, and shaved cheese.
Notes
Coconut bacon can be doubled, tripled, or quadrupled, depending upon how many tomato plants you put in the garden this year!
Recipe by The Gardener Cook at https://www.thegardenercook.com/spring-vegetable-salad-dijon-honey-paprika-dressing-coconut-bacon/