Green Salad with Bacon Roses and Strawberries Recipe

• 2 cups Taylor Farms Shredded Green Leaf Lettuce
• 2 cups Taylor Farms Shredded Iceberg Lettuce
• 6 strips thick cut bacon
• Honey, for brushing
• Toothpicks
• 2 cups ripe strawberries
• dried cranberries, optional
• sliced almonds, optional

Bacon Roses

1. Preheat oven to 375 degrees Fahrenheit. Take a strip of bacon and starting at one end, roll up tightly into a rosette, making sure to roll with the darker meat side up, not the fat side.
2. Secure the roll with two toothpicks, pushing through the bacon rose at the bottom to form a cross. Place the roses on a wire rack over a foil-lined sheet pan. Brush lightly with honey. Bake for 45-55 minutes until the bacon is cooked. Once cooled, remove the toothpicks.

Strawberry Hearts

1. Take a whole washed and dried strawberry in your hands and pull off the leaves. Using a sharp paring knife, cut the berry in half then in each half cut a V-shaped notch on top of the berry and remove the berry’s core.
2. In a large salad bowl toss Taylor Farms Shredded Green Leaf lettuce and Shredded Iceberg lettuce with cranberries, sliced almonds, and your favorite vinaigrette dressing. If you’d like to just use one or the other type of lettuce, that’s an option, too!
3. Divide the prepared salad into two bowls. Top each with bacon roses and strawberry hearts. Enjoy!