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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
- 1 bunch purslane strands, cut into inch long pieces
- 3 bacon rashes, cooked and julienned
- 1 cup walnuts (I soak and roast mine ready in the fridge for extra digestive power!)
- 1/4 red onion, sliced thin
- 1 teaspoon olive oil
- 1 teaspoon balsamic
- 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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