Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

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Sweet Potato Wedges with Tahini dressing and Hummus

Sweet Potato Wedges with Tahini dressing and Hummus – Candy Coated Culinista

A delicious side with a Middle Eastern flair.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: approx. 30 min.
Difficulty level is: Easy

Slightly altered from Cherry Bombe

Ingredients
• 3 large sweet potatoes, cut into wedges
• ¼ cup extra virgin olive oil
• 1tsp sea salt
• Chives, finely chopped, handful
• ¼ cup chopped cilantro
• ¼ cup chopped basil
• ¼ cup chopped parsley
• 1 tbsp black sesame seeds
Dressing
• 1/3 cup tahini
• ¼ cup honey
• 2 lemons, freshly squeezed
• 2 tsp toasted ginger garlic sesame seed oil
• ¼ tsp sea salt
• Cumin, to taste
Hummus
• 1 red pepper, roasted
• ¾ cups chickpeas
• 2 cloves garlic, finely diced
• 6 tbsp tahini
• 4 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp Black pepper

Assembly
1. Preheat oven to 400°F.
2. In a small roasting pan place red pepper and drizzle with extra virgin olive oil and roast until the wedges are complete.
3. Peel and cut sweet potatoes into wedges.
4. In a medium sized bowl combine extra virgin olive oil and salt with wedges.
5. Place onto another large sized baking sheets and bake for 10 minutes on one side and then turn and continue to bake for another 15 minutes or until brown and creamy in the centre.
6. In a small bowl whisk all the ingredients for the tahini dressing and set aside.
7. Cut red pepper in half and drizzle with extra virgin olive oil.
8. Roast for 1 hour and set aside to cool.
9. Pour chickpeas, garlic, tahini, extra virgin olive oil, salt & pepper in a food processor and blend.
10. Add in the red peppers and blend once again.
11. Once mixture is smooth, set aside in a small bowl.
12. Arrange wedges on a serving platter, drizzle with dressing and hummus and sprinkle with basil, chives, parsley, cumin and black sesame seeds.
13. Serve dressing and hummus on the side.

Tips
• Parboil the sweet potato whole first, let cool and then cut into wedges and toss in extra virgin olive oil and then bake is another option, if your like me and don’t enjoy sweet potato wedges cooked only in the oven.
• Add a little water to dressing if too thick.

Please Enjoy

My thoughts
I was making homemade burgers for dinner and wanted to add a different and tasty but familiar side. Well this sweet potato fries made the best accompaniment. I also made some more of my roasted red pepper hummus as a dipping sauce to keep that Middle Eastern theme going. I wasn’t that much of a fan of the tahini dressing, so I added the hummus for my own selfish reasons. Tahini is an odd thing to me; I love it in shawarma; but when I tasted it in this dressing or on its own I just couldn’t get on board. The original recipe called for cilantro, mint and scallions; but I used chives, basil and parsley instead. I also sprinkled in a touch of cumin and I used black sesame seeds as I prefer and always have those in my pantry. I can’t wait to make this again; just without the tahini dressing sadly.

B.K.T. (Bacon Kale & Tomato) Salad

B.K.T. (Bacon Kale & Tomato) Salad - Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad – Candy Coated Culinista

This robust and flavourful salad is a tasty salad that I like to enjoy after those indulgent weekends.

Inspired from Salad Samurai

Yield/Serving: 2
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Salad
• 5 slices bacon ( bacon)
• 1 bunch Kale
• 1 sprig green onion
• Generous handful of spinach
• Handful of grape tomatoes, halved
• 2 carrots, shredded
• ½ English cucumber, large dice
• Handful of Cranberries
• Handful of Walnuts
Dressing
• 4 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Black pepper to taste

Assembly
1. Using a large frying pan, fry bacon until cooked.
2. Drain bacon on a paper towel and cut into pieces.
3. Strip the kale leaves and tear and dry and place in a large bowl.
4. Add in the spinach, tomato, carrots, cucumber, cranberries and walnuts in and mix.
5. In a medium size bowl vigorously whisk the dressing ingredients until emulsified.
6. Pour over salad and mix until coated.

Tips
• Substitute bacon with soy, tempeh or tofu bacon.

Please Enjoy

My thoughts
I love a good salad and this one is at the top of my list. Kale is a little on the chewy side, but I still enjoyed the flavour profile. Sweet, salty and contrasting textures and flavours. For once I was trying to find a bacon substitute and surprisingly I couldn’t find Tempeh, I don’t even know what it is really, so I added what I know and love bacon.

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