Ingredients
Spring Salad with Bacon
8 Ounces
Farmer John Low Sodium Bacon
8 Ounces
10 Ounces
Leafy Greens Or Spring Lettuce Mix
10 Ounces
1 Cup
Snap Peas, Washed
1 Cup
1/2 Cup
Frozen Peas, Thawed
1/2 Cup
3
Persian Cucumbers, Sliced In Rounds
3
2
Large Watermelon Radish Or 6 Small Regular Radish, Thinly Sliced
2
1/4 Cup
Pistachios
1/4 Cup
Fresh Herbs (Mint & Basil) For Garnish
Parmesan, Shaved
Salt And Freshly Ground Pepper
8 Ounces
Yogurt Mint Dressing
8 Ounces
Yogurt Mint Dressing (Makes About 4 Cups)
16 Ounces
Yogurt
16 Ounces
1/2 Cup
Lemon Juice
1/2 Cup
1/2 Cup
Olive Oil
1/2 Cup
1
Jalapeño, Roughly Chopped
1
6 Cloves
Garlic, Minced
6 Cloves
4
Stems Of Mint
4
1 Tsp.
Salt
1 Tsp.
Directions
Cook bacon according to directions.
Make the dressing & cut your greens & vegetables.
Add half of the dressing to the bowl with the leafy greens and toss to coat. Season to taste with salt and pepper.
Assemble 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.
Yogurt Mint Dressing: Using a stick blender, pulse together the mint, garlic, lemon juice, yogurt, jalapeño, olive oil, and salt.
Yogurt Mint Dressing: Store in airtight container.
