Spring Green Salad

Thursday, March 12th 2009, 2:01 pm
By: News On 6

½ c. olive oil
¼ c. Garden Club apple cider vinegar
3 tbsp. granulated sugar
1 tbsp. Dijon mustard
1 tsp. salt
½ tsp. freshly ground black pepper

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