These delightful bundles make for a fresh and light summer lunch salad or dinner appetizer.
|1 Pkg||(65 g) Maple Leaf® Ready Crisp® Bacon Strips|
|1||lb asparagus, trimmed|
|1||small red pepper, cut into thin strips|
|1||lb mixed green and yellow beans, trimmed|
|1||large carrot, peeled and cut into batons|
|1/3 cup||(75 mL) balsamic glaze|
|1 tbsp||(15 mL)olive oil|
|1 tbsp||(15 mL) red wine vinegar|
BRING a large pot of water to a boil.
BLANCH asparagus, beans and carrots for about 1 ½ to 2 minutes.
DRAIN and plunge vegetables into a large bowl filled with ice and cold water.
ALLOW vegetable to cool in water bath.
DRAIN and place vegetables onto a paper towel lined tray. Pat dry.
ALL vegetables should be cut to a similar length.
PLACE all vegetables in a large bowl.
DRIZZLE olive oil and vinegar over top.
SEASON with salt and pepper and toss gently to coat.
ARRANGE an even amount of vegetables into 5 to 6 piles.
FOLLOW microwave directions for bacon.
LAY two slices of bacon length wise on a cutting board.
PLACE veggies to one side and roll tightly into a bundle.
SECURE with a tooth pick.
REPEAT with remaining ingredients. Drizzle balsamic glaze over top.
This recipe encourages the use of local farm grown vegetables!
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