Categories: Salads
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 (cooked until crisp and blotted with paper towels to remove fat)
- 1/2 cup crumbled Feta
- fresh-ground black pepper to taste
- Dressing Ingredients:
- 3 pieces of bacon, crumbled (half the bacon from above)
- 1/4 cup mayo
- 1/4 cup olive oil
- 2 T white wine vinegar
- 1/2 tsp. sweetener of your choice (I used Stevia Granulated Sweetener)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. Dijon mustard
- 1/2 tsp. Vege-Sal (or use slightly less table salt)fresh ground black pepper to taste
Directions
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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. (If liquid oozes out of the cut zucchini, I would blot with paper towels.)
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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. (I use pre-cooked bacon which has most of the fat cooked out and then crisp it and blot off even more fat.)
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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 (preferably Vege-Sal) and then pulse until ingredients are well combined.
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Combine the drained tomatoes and zucchini in a salad bowl. Pour dressing over and stir to coat the tomatoes and zucchini with dressing. (You may not want all the 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!