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Strawberry Pretzel Salad
Susan Keefe
30 minutes
4 servings
IntermediateIt may sound strange but its delicious. Salty, sweet, tangy and completely delicious!
Total Steps
10
Ingredients
14
Tools Needed
6
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- 1/2 cup strawberries, sliced
- 1/4 item cucumber, sliced and halved
- 1/2 cup pretzels, crushed
- 1/2 item avocado, cubed
- 6 slice back bacon
- 3/4 cup apple cider vinegar
- 1 1/2 cup maple syrup
- 6 tablespoons molasses
- 1 cup arugula
- 2 cup mixed spring greens
- 1/4 cup flax seed oil
- 3 tablespoons balsamic vinegar
- 14 tablespoons whole grain mustard
- Salt and pepper(optional)
Instructions
1
Step 1
Preheat oven to 300°.
2
Step 2
Combine maple syrup, mustard, vinegar and molasses in a small bowl.
3
Step 3
Arrange bacon on a baking sheet lined with tin foil.
4
Step 4
Pour syrup mixture over the bacon.
5
Step 5
30 minutes
Bake for thirty minutes turning once.
6
Step 6
Set bacon aside and let cool.
7
Step 7
In a small bowl combine flax seed oil, balsamic vinegar, whole grain mustard and salt and pepper. Set aside.
8
Step 8
Place strawberries, cucumber, mixed greens, arugula and bacon in a large salad bowl and toss lightly to combine.
9
Step 9
Add the dressing and toss to coat.
10
Step 10
Divide the salad amongst four plates and serve topped with avocado and crushed pretzels.
Tools & Equipment
oven
small bowl
baking sheet
tin foil
large salad bowl
plate