Looking to spruce up the regular old greens? Look no further. Whether this is a family dinner (left over salads for the week, anyone?) or an occasion to impress, this recipe won’t let you down. Its visual beauty is almost as pleasing as its nutritional profile, my favorite part!
- 1 large package organic baby spinach
- 1.5 cups sliced mushrooms
- 1 cup shredded carrot
- 1 cup chopped sweet peppers (mixed colors)
- 1.5 cups frozen baby peas
- 1 cup halved kalamata olives (pitted)
- 1 small chopped shallot
- 1 pint grape tomatoes
- 1 cup shredded cheddar cheese
- 9 slices turkey bacon
Begin by placing rinsed spinach in a round salad dish.
Place raw turkey bacon on broiler pan and bake on broil for 10 minutes or until crispy.
While the bacon cooks, layer on mushroom, carrot, peppers, defrosted peas, olives, and chopped shallot.
Remove bacon from oven and chop/crumble.
Top salad with ring of grape tomatoes as depicted, sprinkle on bacon and cheddar cheese.
What I love most about this recipe is its WOW factor, without spending hours in the kitchen!
To add some protein and vitamins, try adding hard boiled eggs! Or omit kalamata olives and peppers to make this a more everyday, low cost option for the fam!
A peach honey mustard balsamic vinaigrette goes great with this salad. Click link for recipe.
What variations will you try? Do you have a favorite special occasion salad recipe to share? Leave your comment below or feel free to shoot me an email! Happy salad-ing 🙂
Original recipe inspiration from Sandra Lee special issue magazine.
Love you, mean it, ciao <3