I love trying new things…my recent purchase was a pack of dried pajarero figs.  I wasn’t sure what to do with them, so I cut them up on this salad…what a great addition!!  They really gave a sweetness and chewiness (similar to raisins in a salad).  The ingredients in this salad are completely interchangeable.  These were what I had on-hand and it made a great salad for us tonight.  Sub blueberries for strawberries.  Sub romas for heirloom tomatoes.  Sub capers for kalamata olives (I actually think the saltiness of the capers would have given a more balanced flavor).  Even add nuts…I wish I had added some almond slivers or chopped walnuts. Go for it ~ have fun!

SALAD:
2 cups arugula
8 mini heirloom tomatoes
4 slices bacon, uncured and nitrate-free
8 dried pajarero figs, quartered
2-3 large strawberries, sliced
6 kalamata olives, seeded & sliced

DRESSING:
1T paleonnaise
1T olive oil
1 tsp white wine vinegar
1/8 tsp garlic powder
1 tsp Dijon mustard
dash of sea salt
healthy dash of ground pepper

Whisk together dressing ingredients. Refrigerate.

Cut bacon into small 1/4-inch squares.  Cook until almost crispy.  Set aside on a paper towel-lined plate.

Plate salad ingredients accordingly, including bacon (makes 1 big salad, 2 lunch salads or 4 side salads). Dress. Enjoy!