GOOD AND BAD SALAD
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