Ingredients
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Salad Ingredients
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1 Head Green Leaf Lettuce
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5 Ounce Container Spring Mix
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3 Slices Cooked Bacon
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1 Cup Whole Walnuts
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2 Tablespoons Maple Syrup
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2 Tomatoes
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.5 Cup Sliced Peperoncini
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.5 Cup Shaved Parmesan Cheese
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.25 Cup Dried Cranberries
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Vinaigrette
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.25 Cup Orange Juice
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.5 Cup Olive Oil
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.5 Lemon
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1 Teaspoon Honey
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.25 Teaspoon Salt
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.25 Teaspoon Garlic Powder
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.5 Teaspoon Black Pepper
Directions
- Prepare Salad Ingredients: Wash and slice the green leaf lettuce into bite sized pieces. Roughly cut the spring mix into bite sized pieces. Cut the tomatoes into bite sized pieces.
- Cook Walnuts and Bacon: In a heavy bottomed skillet place the walnuts and toast over medium heat for 4-6 minutes until they become fragrant. While still on the heat, add the maple syrup and stir around until the walnuts are completely coated (15-20 seconds). Remove from the heat and place into a bowl to cool. Cook the bacon as desired and crumble or cut into small pieces.
- Prepare Dressing: Mix all the ingredients into a jar or bottle and shake until combined.
- Assemble Salad: Assemble the salad by mixing the lettuce and spring mix together. Layer all the other ingredients on top and serve with the dressing. Enjoy!
Meal Prep Tip:
This recipe stores well for 4-5 days in the fridge. I recommend storing the ingredients separately, specifically the dressing but if you do assemble the salad ahead of time be aware that it can get soggy.
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