Bacon Chopped Salad with Strawberry Poppyseed Dressing #WeekdaySupper #ChooseDreams
For the salad:
  • 4 strips bacon
  • 5 c. romaine lettuce, chopped
  • 2 T. parsley, chopped
  • 2 T. cilantro, chopped
  • 1 t. oregano, chopped
  • 1 c. strawberries, chopped
  • 1 c. colored bell peppers (I used yellow and orange), chopped
  • ½ red onion, chopped
  • 1 c. cherry tomatoes, chopped
  • ½ c. cheddar cheese, shredded
  • ½ c. pepper jack cheese, shredded
For the dressing:
  • ¼ c. red wine vinegar
  • ¼ c. olive oil
  • 1 T. sugar
  • ¼ c. strawberries, chopped
  • 2 garlic cloves, minced
  • 1 T. red onion, minced
  • ½ t. salt
  • 1 t. black pepper
  • 2 t. black poppyseeds
  1. Place the bacon in a large skillet over medium heat. Cook for 4-5 minutes per side or until it is browned. Remove from pan and drain on a paper towel lined plate.
  2. Toss the lettuce, parsley, cilantro, and oregano in a bowl. Divide the lettuce mixture into two large serving bowls.
  3. Place the strawberries on top of the salad in one long row. Place the colored peppers beside the strawberries in a second row. Continuing around the salad top it with the red onion, cherry tomatoes, and cheddar cheese.
  4. Crumble the cooked bacon and place it on the last section of the salad. Place the pepper jack cheese on top in the middle. Set the salads aside.
  5. Combine all the ingredients for the dressing in a food processor. Process until smooth.
  6. Serve the salads with the salad dressing on the side.
Recipe by Hezzi-D's Books and Cooks at