serves 4-6
8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch
Dressing:
1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper
Steam asparagus for 4 minutes.
Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the
ingredients together and arrange on salad plates. Drizzle dressing over
top. Top with a few reserved bacon crumbles.
bacon recipe courtesy of: Nueske's, 203 N. Genesee Street,
Wittenberg, Wisconsin 54499
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