Green Garden Salad with Herb and Bacon Vinaigrette
|Lettuce leaves||4 Cup (64 tbs)|
|Torn green leaf lettuce||4 Cup (64 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Radishes||4 , sliced|
|Frozen peas||1⁄2 Cup (8 tbs), drained|
|Frozen peas||1⁄2 Cup (8 tbs), thawed and drained|
|Tomato||1 Large, cut|
|Tomato||1 Large, cut into wedges|
|Small onion||1⁄2 , sliced|
|Purple onion||1⁄2 Small, sliced and separated into rings|
|Turkey bacon slice||4|
|Olive oil||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Coarsely ground black pepper||1 Teaspoon|
|Non-stick cooking spray||1|
1 In a large salad bowl, add the lettuce, celery, radishes, peas, tomato and onion.
2 Place the mixture in the refrigerator.
3 Lightly coat the grill with cooking spray and preheat for 5 minutes.
4 Place the bacon in the grill and cook for 3-4 minutes.
5 Crumble when cool. Set aside.
6 In a bowl, blend the oil, vinegar, water, garlic powder, salt and pepper.
7 Pour over the dressing on the salad and toss.
8 Garnish with bacon and serve.