GOOD AND BAD SALAD
5 ounce 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 ounce bacon, cooked crisp and chopped
½ cup olive oil
¼ cup white balsamic
¼ cup seasoned rice vinegar
1 teaspoon Dijon mustard
2 teaspoon sugar
½ teaspoon salt
½ teaspoon 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!