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Author Notes: More cooking and styling for my blog this week on #eattheweeds for lots of #phytonutrients for phyting-fit imunity. This is a tasty, salty and sweet salad. We had it for lunch onn beet (rainbow) fritters with avocado. Dlish —vanessa green
bunch purslane strands, cut into inch long pieces
bacon rashes, cooked and julienned
cup walnuts (I soak and roast mine ready in the fridge for extra digestive power!)
red onion, sliced thin
teaspoon olive oil
salt and pepper, to taste
- Fry your bacon and leave it to cool while you make your salad
- I cut the longer stems off the purslane, leaving some stems and pulling just the leaves of the straggly ones. Add the walnuts, the sliced onion, salt and pepper and bacon.
- Lastly add olive oil and balsamic and toss. Yum
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