Certainly I was not the first person to invent the Hot And Cold Salad. I know there have been times when someone decided to put some just-heated spaghetti sauce on top of some kale and make a quick lunch out of it. In fact, I’m fairly certain I do that regularly! But goodness, this is one of my favorite rediscoveries of late, and has become as much a “Winter Comfort Food” staple as I indicated it would in my recent Hot And Cold Salad post.
Well, today’s lunch was no exception. It came out amazing, and probably tasted even better than it looks in the above picture! Let me tell you what I did.
As you can clearly see, there is bacon. I cooked that as I normally do, on medium low heat, covered, so that it would cook completely without losing it’s chewiness (I love chewy bacon!). As the bacon was cooking in a separate pan I started to heat up some yellow squash (very similar to zucchini), chopped carrots, and mushrooms in olive oil. I kept the heat low in the pan because olive oil has a fairly low oxidation temperature (why I usually use coconut oil). I added some spices once the pan was hot and stirred it regularly to give even heat to the vegetables in the pan.
While that was cooking, I chopped some “baby greens” which in this case was spinach and kale, both harvested young and still nicely soft. Then I combined all the ingredients with just a little extra unheated olive oil, mixed thoroughly, and served. And I loved it! What a great way to make a salad in to a winter comfort food!
So that’s it. Quick post today. I really want to hear what you’re all doing with your Hot and Cold Salads in the comments section!