Look! I made a pretty salad! I have been making LOTS of salads lately, but usually, I am just throwing whatever I can find on top of a bed of greens. This pretty salad was a recipe I had been thinking about for a while now.
I read somewhere a while back that vegans and vegetarians substitute toasted coconut chips for bacon in specific recipes. Toasted coconut has that same rich flavor as bacon. Fatty and salty. I decided to make a salad with both bacon AND toasted coconut. This salad was a FEAST!
First, I am going to talk a little about freezing bacon.
We are not substantial bacon eaters in our house. I only buy bacon when I need it for a recipe, and then I pretty much never use the whole package. I got this idea to freeze the leftover bacon. The best part about freezing your leftover bacon is that once you remove the bacon from the freezer, it is super easy to cut! You can just cut whatever you need for your recipe and put the rest back in the fridge.
I purchased this bacon a few weeks ago when I made a huge crockpot of baked beans for my college friends. I have since, used this frozen bacon for various recipes. This works out great!
I found these toasted coconut chips at T.J Maxx. It was an impulse buy, and now I am a little obsessed with them. You can always try toasting your coconut too. I used this tomato poppyseed dressing for this salad. I think that any dressing you like would taste good with this salad.
BLT Chopped Salad with Toasted Coconut
3 cups of chopped fresh spinach or lettuce
3/4 cup of chopped grape tomatoes. Or any chopped tomato of your choice
1/8 cup of bacon bits
1/8 cup of toasted coconut chips- or DIY toasted coconut
Method: On a cutting board, chop spinach. Lay the spinach in a bowl. Chop tomatoes and cook bacon. Arrange tomatoes, bacon, and toasted coconut on top of the spinach. Top with the dressing of your choice and enjoy.
I can’t wait to make this again! This would be a great way to use up all those fresh tomatoes this summer!