When deciding what to make for our Italian meal this month I came across a beautifully simple recipe for a field greens salad and dressing. When I made it, Travis and I both thought it was a hit and we have been munching on it ever since. I did however change up the dressing, Travis is not a huge Basalmic fan and I decided to sweeten it up with some honey.
Bagged Mixed Leaf Lettuce
1 cup cooked and chopped Bacon
1/4 cup Walnuts
Freshly grated Parmesan cheese
4 TB Olive Oil
2 TB Basalmic Vinaigrette
1 TB honey/maple syrup
salt and pepper as needed
I use the Mixed Baby Herb Lettuce from Trader Joe’s if you don’t have a Trader Joe’s make sure you get a salad mix with some bitter herb, arugula, radicchio or even cilantro. I like to wash, then pat dry before chopping.
While your mix is drying. place 1/4 cup walnuts on a cookie sheet and bake for 10ish minutes in a 350 degree oven, or until fragrant. Remove from the oven, cool and then chop.
For your dressing add all ingredients to a small bowl or I prefer my 2 cup Pyrex wet measuring cup. Use a small whisk and mix throughly. Pour over your lettuce mix, toss with Bacon, Walnuts and shredded Parmesan.
*Original inspiration recipe from Williams Sonoma Essentials of Italian Cookbook