1Start by heating a skillet over medium heat.
2Cut up your bacon into small pieces and toss it in the pan to cook. Cook the bacon to your desired crispiness (we cooked them up crispy to add a little more crunch to the salad). Set aside on a paper towel lined plate to cool.
3Next, chop up all of your veggies and put them in a large bowl. Add in the blueberries and bacon.
4Squeeze in the lemon juice and drizzle in the oil.
5Toss everything together and mix it well. Serve immediately or refrigerate and eat it later (it will keep for about a week in the fridge).