The month of May is National Salad Month and we are celebrating with this delicious “Logan” salad that is both beautiful and nutritious, thanks to the huge variety of vegetables and fruits included in this recipe. Eat the rainbow with dark leafy greens, vibrant red strawberries and peppers, and bright yellow egg yolks.
The story behind the Logan salad is a sweet one. It all stems from a little boy named Logan, who went to a family potluck with his parents and fell in love with this big sharing salad. He was able to pick and choose which ingredients he liked and from one platter, make his perfect salad.
This is why the Logan salad is a fabulous recipe to bring to a group event or holiday gathering- even the fussiest of eaters can find a vegetable to add to their plate!
The Logan Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
6 bacon rashers, sugar-free
¼ cup mixed nuts, finely chopped
2 tbsp Herbs de Provence
10 cups leafy greens of choice
1 cup strawberries, halved
1 cup bell peppers, diced
1 cucumber, diced
3 celery stalks, diced
½ red onion, diced
4 hard boiled eggs, chopped
In a large skillet, add bacon rashers and place over medium heat. Let the bacon slowly cook for 10 minutes, flip and increase the heat to medium-high. Let the bacon crisp up for approx. 4 minutes before removing from the pan and setting aside. When cool, crumble bacon into small pieces.
Pour out some of the bacon grease, leaving 1-2 tbsp in the skillet. Add the chopped mixed nuts and Herbs de Provence. Stir to combine and cook over medium-high heat for 3 minutes or until toasted. Set aside.
Start to arrange your salad. Get a large platter and arrange the leafy greens along the bottom. Add each topping (including cooked and crumbled bacon and sautéed nuts) in single vertical stripes over the top of the leafy greens. Serve and enjoy.
Not your thing? No worries! Try one of the salad recipes below.