GOOD AND BAD SALAD

5 oz. baby kale and spinach mixed greens, rough chopped

2 cups cherry or grape tomatoes quartered (I like a mix of heirloom colors!)

2 cups English cucumber, peeled and chopped

1 ¼ cups Jarlsberg or Swiss cheese, hand shredded

1 cup sliced almonds

12 oz. bacon, cooked crisp and chopped

Dressing:

½ cup olive oil

1/4 cup white balsamic

1/4 cup seasoned rice vinegar

1 tsp. Dijon mustard

2 tsp. sugar

½ tsp. salt

½ tsp. fresh cracked black pepper

Combine all of the salad ingredients in a large bowl.

Combine all of the dressing ingredients in a large jar or airtight container. Shake until cloudy and emulsified.

Pour half the dressing over the salad and toss. Add more dressing to taste.

I call this ‘Good and Bad Salad’ because my son asked me to make salmon one night with a ‘healthy salad’. This was the result. Power-packed with nutrients from baby kale and spinach greens, heirloom tomatoes, cucumbers, and crunchy almonds…. But also packed with a little flavor bomb from bacon and shredded Swiss! The dressing pulls it all together for the perfect ying and yang!

Salad

Gluten-free

Pork