Isn’t summer wonderful? I appreciate summer more than many, being a public-school teacher, especially the warm days, the time to cook and get to the box more often, AND fresh produce from a friend’s garden or the farmer’s market.
Kim invited me over to share in her bounty the other day and this is what I used as the base of this beautiful summer salad.
Look at that lettuce, radishes, onions. I had carrots to throw in, too, but it needed a little something…so I made bacon wrapped pineapple.
I cut fresh pineapple into big bite-sized chunks.
I took my kitchen scissors and cut a package of uncured bacon in half.
I covered a baking sheet with big Reynold’s Wrap because I am all about the easy clean-up.
I wrapped each piece of pineapple with a half-piece of bacon and laid it on the baking sheet with the end of the bacon on the bottom. (This prevents them from unwrapping themselves.)
I baked them in a 350 degree oven for 20-25 minutes. Different bacon thickness and different oven temps can affect the times, so take a look at yours and if they don’t look crispy, go a little longer, right?
You can’t beat this combination.
I placed several bacon wrapped pineapple bites on top of the salad and dressed it with a drizzle of flyingolive.com‘s Blood Orange Olive Oil and Black Cherry Balsamic Vinegar. What a great summer combination!
Feeding Ger Sasser 