Cucumber Noodle BLT Salad with Tomato Basil Vinaigrette
serves 2-3
You can find her recipe on blogspot here:
http://livinthecrunchylife.blogspot.com/2014/09/cucumber-noodle-blt-salad.html
What you need:
3 medium or 2 large cucumbers, spiralized (2 1/2 cups noodles)
1 - 1 1/2 cups halved cherry or grape tomatoes (about 1 pint)
4-6 slices bacon*, cooked and crumbled
1 cup baby spinach (or baby kale or argula)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/8 tsp granulated garlic (I get bulk herbs here)
1/4 tsp salt (or to taste)
pepper, to taste
Optional for topping:
Tomato-Basil Vinaigrette
feta cheese
*Find sugar-free bacon through US Wellness Meats. (Find more resources for real food here.)
How to make:
Cook bacon to preference. Cool and dice or crumble. Peel and spiralize cucumbers using a spiral slicer (attachment with small triangles) or a julienne peeler. Place noodles between double-layered paper towels. Pat down gently to remove excess water. Toss noodles with olive oil, lemon juice, garlic powder, salt, and pepper. Whisk ingredients in small dish first if desired. Add about 1 cup halved tomatoes (or less), spinach (chopped smaller if you'd like), and bacon and toss until mixed well. Optional: Serve with Tomato Basil Vinaigrette or top with crumbled feta cheese. Best served immediately. If made ahead, carefully drain excess liquid before serving.
Note: Because I prefer crispy bacon, I don't add bacon until ready to serve or sprinkle extra on top.
To make with roasted cherry tomatoes (optional): Preheat oven to 400 degrees. Slice tomatoes in half and place on baking sheet. Roast 1 1/2 cups halved tomatoes. Drizzle with 1 tbsp extra virgin olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until tomatoes begin to burst. May make a day ahead. Toss with salad as above without adding additional olive oil.
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