I’m on a salad kick lately – which is weird for January. I blame the 21 Day Sugar Detox and my inability to think of anything creative to have for lunch. Meals, especially the ones away from home, are are sometimes challenging when you’re avoiding sugar. I mean, protein and veggies should be easy but it’s hard not to get bored. I tend to eat a lot of the same things over and over.
If you’ve been here before you’ve likely heard me sing the praises of salads in a jar. They really are the perfect make ahead meal. They last 3-5 days in the fridge, nothing gets soggy and they are pretty darn filling considering that you can cram a whole lot of salad greens in a quart-sized mason jar. I’ve posted this Antipasto Salad in a Jar and this Citrus Shrimp & Avocado Salad in a Jar previously. Both are in regular rotation around here.
This shrimp and bacon salad is based on something that’s served in my husband’s restaurant. I added the shrimp for some extra protein – plus, it’s just delicious. And I wanted to. So there. 😉 You could tweak this formula in a million different ways but I really like it as is and I think you will too.
- 2 heads bib lettuce, torn into bite size pieces
- 1 lb shrimp
- 4 eggs
- 1 apple, chopped or julienned
- 4 strips bacon or pancetta, cooked crispy
- 2 oz gorgonzola
- 2 oz hazelnuts, chopped
- 2 parts olive oil, 1 part red wine vinegar
- salt and pepper to taste
- Boil eggs. Once cooled, peel and chop.
- Mix oil, vinegar, salt and pepper to taste.
- Salt and pepper shrimp and grill on grill pan or outside grill. Let cool and chop.
- Pour 2 oz dressing into each jar.
- Add ¼ apples and swirl around to cover (prevents browning).
- Layer on ¼ chopped shrimp and bacon.
- Fill jar to just below top with lettuce.
- Add ¼ cheese and nuts.
- Cover with lid. Keeps in refrigerator for 3-5 five days.
- To serve, shake and pour in bowl or on plate.