Paula’s Bacon and Watermelon Salad
Ingredients
Green Herb Dressing
½ cup (125 mL) plain yogurt
½ cup (125 mL) sour cream
1 cup (250 mL) mayonnaise
¼ cup (50 mL) chopped parsley
¼ cup (50 mL)chopped green onions
¼ cup (50 mL)chopped chives
juice of ¼ lemon
1½ cloves garlic, minced
1 tsp (5 mL) fresh ground pepper
1 tsp (5 mL) sea salt
Salad
8 oz (250 g) fresh greens (baby spring mix, arugula, frisée)
2 slices red onion
6 slices cucumber
6 strips cooked country smoked bacon, diced
16 1-inch (2.5-cm) cubes watermelon
2 oz (57 g) freshly grated Parmesan cheese edible flowers for garnish (pansies, nasturtiums)
Directions
Place all ingredients for the dressing in a Mason jar and shake well; refrigerate for 1 hour before serving. Place greens on a large platter; top with onion, cucumber, bacon, watermelon and Parmesan; garnish with flowers. Serve the green herb dressing on the side—and let everyone add to taste.
Quick Tip: This recipe makes 4 cups (1 L) of Green Herb Dressing, which will keep for up to 2 weeks in the refrigerator.