Bacon, Tomato, and Zucchini Salad with Feta
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups cherry tomatoes, cut in half and drained into a colander
4 small or 3 medium zucchini, diced in 1/2″ pieces
6 slices bacon
1/2 cup crumbled Feta
fresh-ground black pepper to taste
3 pieces of bacon, crumbled
1/4 cup mayo
1/4 cup olive oil
2 T white wine vinegar
1/2 tsp. sweetener of your choice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Dijon mustard
1/2 tsp. Vege-Sal fresh ground black pepper to taste
Directions
Dice tomatoes let them drain in a colander while you prep the other ingredients. Cut stem and blossom end from zucchini, cut lengthwise into strips, cut away the seeds if there are a lot of seeds, and then cut the strips into pieces about 1/2 inch long. Cook the bacon until it’s very crisp, draining the fat and then using paper towels to blot away as much fat as you can. In food processor or blender chop three pieces of bacon until the bacon is in small bits. Add mayo, oil, vinegar, sweetener of your choice , garlic powder, onion powder, Dijon, and salt and then pulse until ingredients are well combined. Combine the drained tomatoes and zucchini in a salad bowl. Pour dressing over and stir to coat the tomatoes and zucchini with dressing. Crumble the Feta and the other 3 pieces of bacon, and gently stir into the salad, saving a little Feta and a little bacon to sprinkle over the top. Season to taste with fresh ground black pepper and devour!.