Spring Salad with Bacon
Total Time35 mins
Skill LevelBeginner
Servings6
Total Time35 mins
Skill LevelBeginner
Servings6
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Key IngredientLower Sodium Premium Bacon 12oz.About
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientLower Sodium Premium Bacon 12oz.
Recipe by
Ingredients
8 Ounces Farmer John Low Sodium Bacon 10 Ounces Leafy Greens Or Spring Lettuce Mix 1 Cup Snap Peas, Washed 1/2 Cup Frozen Peas, Thawed 3 Persian Cucumbers, Sliced In Rounds 2 Large Watermelon Radish Or 6 Small Regular Radish, Thinly Sliced 1/4 Cup Pistachios Fresh Herbs (Mint & Basil) For Garnish Parmesan, Shaved Salt And Freshly Ground Pepper 8 Ounces Yogurt Mint Dressing 16 Ounces Yogurt 1/2 Cup Lemon Juice 1/2 Cup Olive Oil 1 Jalapeño, Roughly Chopped 6 Cloves Garlic, Minced 4 Stems Of Mint 1 Tsp. Salt
Spring Salad with Bacon
Key IngredientLower Sodium Premium Bacon 12oz.
Lower Sodium Premium Bacon 12oz.Yogurt Mint Dressing (Makes About 4 Cups)
Key IngredientLower Sodium Premium Bacon 12oz.Directions
1Cook bacon according to directions.
2Make the dressing & cut your greens & vegetables.
3Add half of the dressing to the bowl with the leafy greens and toss to coat. Season to taste with salt and pepper.
4Assemble the salad. Arrange the salad greens on a platter, then layer the 1/2 of the bacon, peas, the radishes, snap peas, cucumber, pistachios, parmesan, and herbs. Drizzle with remaining dressing, the rest of the bacon, season to taste with more salt and pepper, and serve.
5Yogurt Mint Dressing: Using a stick blender, pulse together the mint, garlic, lemon juice, yogurt, jalapeño, olive oil, and salt.
6Yogurt Mint Dressing: Store in airtight container.
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