We decided on a modernized version of the classic '70s wilted spinach salad - our own creation Farm Fresh Wilted Greens Salad. We had our own tomatoes from our tomato plant already! We purchased a very mature tomato plant at the KC Food Circle Annual Eat Local Expo.
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| Ready to cook |
Farm Fresh Wilted Greens Salad
By: Heather McAnerney
10 cups tightly packed fresh greens mixture, washed
4 green onions, sliced
Pepper
8 slices bacon
1 Tablespoon brown rice vinegar
2 teaspoons lemon juice
1 teaspoon Agave nectar
¼ teaspoon sea salt
4 hard-cooked farm fresh eggs, sliced
3 fresh tomatoes, diced
Blue Cheese crumbles, to taste
Place fresh greens into a large bowl; add the sliced green onions. Sprinkle with a lot of fresh ground pepper.
Cook bacon; remove and reserve drippings in skillet. Pour off bacon drippings, leaving a thin layer in the bottom of the skillet. Stir in brown rice vinegar, lemon juice, Agave nectar, and salt. Stir to combine, then pour over greens mixture. Toss to coat.
Top with crumbled bacon, diced tomatoes, and blue cheese.
This huge salad fed my hearty-eating family with a little left over.
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