Hope everyone had a fun time dressing up for Halloween! It’s always a good time being creative and wearing the most absurd or coolest costumes. From historical icons to ridiculous puns, they make great costumes. I dressed up as Rosie the Riveter (IG is private, so make sure to follow me on there if you like photos of my various adventures around the city, my cooking, places I go). I haven’t done a recipe blog post in a while, so I thought it be a perfect time to celebrate November with lots of food posts. Thanksgiving is approaching, and I’m counting down the days I can be with my family to celebrate how thankful we are around a table of delicious food.
Spinach, Tomatoes, Avocados, Mozzarella Cheese, Bacon (another option would be turkey bacon) *If you’re a vegetarian, adding pieces of fried tofu is an excellent option*
It’s important to wash all the ingredients, especially the following: spinach baby greens, tomatoes, and avocados before eating. Place the spinach baby greens onto a plate for serving. While you are setting up the salad, I recommend placing the bacon onto a frying plan (set to medium temperature) to cook until it’s brown and crispy. Remember, turkey bacon can be another option. *If you’re a vegetarian, adding pieces of fried tofu is an excellent and tasty option* While the bacon is frying, take the time to cut your other ingredients. Remove the shell of the avocado, and slice it into small little bite sizes. Next, cut the tomatoes into half. In the picture, I used grape sized tomatoes (any kind works). Keep an eye on the bacon as it only takes a few minutes for it to be fried and ready. This all depends on the crispness and color you want for the it. Proceed to slice the other ingredients, which makes the final ingredient: the mozzarella cheese. When you’re done cutting all the ingredients into small sizes, sprinkle them onto the salad for a vibrant presentation. The bacon will be the final touch of the salad. It is highly recommended you wipe the fat and grease from the bacon before you cut it into little pieces to be added. Finally, enjoy! This was very easy for me to make, and it made the perfect lunch meal.