Black swans at the pond at the Botanical Gardens
Here's to 10 years' of friendship and more!
Bacon, corn and peppers salad with maple bacon dressing (adapted from here)
4 cups salad greens
6 slices bacon, cooked and crumbled
1 corn, steamed and chopped
1 red bell pepper, diced
1/2 cup chopped, toasted almonds
Dressing (extra can be stored in fridge for a few days)
2 1/2 tbsp warm bacon grease (reserved from cooking the bacon)
2 tbsp maple syrup
2 tbsp balsamic vinegar
1/8 cup fresh orange juice
salt and pepper, to taste
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately. (I brought it out for a picnic, thus I bottled the dressing and poured it over the salad only before serving)