GOOD AND BAD SALAD

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Gluten-free|Pork|Salad

Ingredients

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

Dressing:

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

Instructions

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!