Bacon Side Salad

Ingredients

• Almonds

  Nuts, raw

  1 cup, slivered or 108g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Kale

  Raw

  2 cup, chopped or 134g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Croutons

  Seasoned

  1 cup or 40g

• Lemon juice

  Raw

  ¼ cup or 61g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Add the bacon to a cold skillet and fry until crispy. Remove to a paper towel-lined plate to drain, then chop into small pieces.
2. In a dry skillet, toast the slivered almonds for a few minutes, stirring often, until lightly browned and fragrant. Allow to cool.
3. Chop the kale and romaine into thin strips. In a large bowl, combine the cherry tomatoes, cheeses, croutons, nuts, and bacon.
4. In a small bowl, whisk together the lemon juice and minced garlic. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
5. Toss the salad with the dressing and serve immediately.

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