Tangerine Crunch Salad with Bacon Roses and Strawberries



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. Places 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 removed 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 Tangerine Crunch Chopped Kit with all of the components and dressing.
  3. Divide the Taylor Farms Tangerine Crunch Chopped Kit into two bowls. Top each with bacon roses and strawberry hearts. Enjoy!

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