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Strawberry, Feta and Bacon Salad

Strawberry, Feta and Bacon Salad

The other day my Aunt Ellen sent me photos of some beautiful strawberry tarts she had made. Just seeing pictures of them was enough to get my taste buds going. Sadly the distance between Kent and Toronto is too great and I was denied a taste. She mentioned having an abundance of leftover strawberries and was unsure as to what to do with them. Immediate thoughts turned to smoothies, ice cream and jam – but surely there are other ways to use strawberries? A quick search uncovered this recipe for Strawberry and Arugala Salad.

I happened to have some spare strawberries so thought I’d give this salad a try myself. I wasn’t able to get a hold of prosciutto so used smoked, back bacon from the local butchers. For the salad leaves I opted for baby spinach, lamb’s lettuce and red chard with slivers of beetroot. It was amazing and definitely my kind of salad. The combination of sweet, juicy strawberries with salty bacon and creamy feta is to die for. This is the perfect summertime dish.

Here is the original recipe with my changes in paranthesis.

Strawberry And Arugula Salad With Crispy Prosciutto


2 tablespoons balsamic vinegar

1 1/2 teaspoons honey (I used Canadian maple syrup)

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups strawberries, hulled and quartered

1/3 cup sliced red onion (I used shallots)

Olive oil cooking spray (I don’t use cooking spray)

4 thin slices prosciutto (about 2 ounces) (I used 4 slices of smoked back bacon)

6 cups baby arugula (about 5 ounces) (I used about half this amount of salad)

2 ounces goat cheese or feta, crumbled (I used feta)


Whisk together first 5 ingredients (through to the black pepper) in a large serving bowl.

Add berries and red onion; let stand 15 minutes.

Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat.

Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

(What I did for the above step was to cook the back bacon, removing it from the heat once it was cooked through. I then trimmed the rind off the side in one long strip, putting it back into the pan, on a high heat, to help crisp it up – it curls up nicely too! I sliced the back bacon into bite-sized pieces and returned in to the pan for a further 5 minutes once the rind had crisped up slightly.)

Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. (I added the bacon pieces at this stage and tossed everything together. I reserved the curly rind for a garnish at the end.)

Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.

(This made enough salad for my husband and I to have a lovely dinner with NO leftovers!)


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