Thursday, March 12th 2009, 2:01 pm
Salad:
3 c. torn leaf lettuce
3 c. baby spinach
1 small zucchini, quartered, then sliced
½ English cucumber, quartered, then sliced
2 ribs celery, thinly sliced
½ c. broccoli flowerettes
½ green pepper, chopped
2 green onions, sliced
6 slices Bar-S bacon, cooked crisp, and crumbled
1 avocado, diced
¼ c. pistachios, toasted
In a jar with a tight-fitting lid, combine dressing ingredients and shake well; set aside. In a large salad bowl, combine all vegetables; toss lightly. Just before serving, top with avocado, bacon and pistachios. Drizzle with dressing, and enjoy!
Yield: 6 servings
An Adapted Recipe by Kitchen Kimberley
March 12th, 2009
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