Posts Tagged ‘Vinegar’

Blueberry Bacon Sage Salad

I wasn’t sure if the blueberries would fit with this salad, so they’re off to the side in these pictures.  But next time, I’m sprinkling them right on top because all of these flavors together created an amazing tangy, earthy, sweet salad experience.  It was delicious!!!!!!  Here’s the recipe… You can play with the quantities, and I won’t insult your intelligence by giving directions on how to assemble the salad.  😛

Blueberry Bacon Sage Salad Ingredients:
Blueberry Bacon Sage Salad with Pink Herb Dressing
  1. Green or red leaf lettuce (baby spinach or romaine would probably work fine too)
  2. Red onion
  3. Tomato
  4. Bacon (preferably uncured)
  5. Grilled chicken
  6. Goat cheese crumbles
  7. Leaves from two sprigs of fresh sage, finely chopped
  8. Organic blueberries
Pink Herb Salad Dressing:
  1. Plain Greek yogurt
  2. Parsley, Rosemary, Thyme (fresh or dried)
  3. Red wine vinegar

For the Salad dressing, just mix the yogurt and the herbs together, and then start adding the vinegar while stirring until you have a creamy but pourable consistency.

Breakfast SaladSalads work for breakfast too!  The blue cheese is very optional in this salad… I tend to put a few sprinkles of it in a lot of dishes that I make, just because I love the little extra kick in flavor it provides and I think it compliments the flavors in bacon especially well.  Because all of the ingredients for this salad are listed on the photo, and salads aren’t hard to put together, I’ll instead share the best and easiest way I’ve found so far to cook hard-boiled eggs.

Perfect Hard Boiled Eggs

Place the eggs in a pot and pour cool water into the pot until the water covers the eggs.  Put the pot on the stove and crank your burner (or gas) up to high.  When the water starts to boil, turn your burner down to about medium and let the eggs continue to boil for a solid minute.  Then move your pot over  onto a burner that isn’t on and cover it immediately with a lid.  Let it sit there for about ten minutes.  Then pour the still hot water off and refill the pot with cold water and even ice cubes if you have them handy.

The idea behind this method is that the eggs are more gradually warmed to boiling which helps to prevent cracking without the need for salt or vinegar or anything else added to the water, and then after they are finished cooking, you halt the cooking process abruptly with cold water which keeps the yolks from continuing to cook, drying out, and getting that harmless but kinda ugly greenish ring around them.