Spinach & Kale Salad with Broccoli Croutons
This tasty salad is dressed with a bacon dressing made with prepared honey mustard
Ingredients
- fresh spinach leaves torn into bite size pieces
- Kale salad in a bag {Taylor Farms} or massaged fresh kale leaves and shaved fresh Brussels sprouts
- broccoli flowerets
- cooked asparagus or green beans
- Parmesan cheese 1 +oz per serving
- 2 + cloves garlic minced, {use more if serving a lot}
- olive oil
- salt & pepper
- prepared honey dijon mustard
- 1-2 bacon slices per serving optional, or substitute ham, chicken or turkey
Instructions
- Put broccoli on a foil lined baking sheet that has been sprayed with cooking oil. Sprinkle with garlic and Parmesan. Drizzle with olive oil and season well with salt and pepper. Toss around to coat. Spread out in an even layer and roast at 400 degrees for 20 minutes or until done. Immediately sprinkle with more Parmesan.
- Cut bacon into 1 inch pieces and sauté until crisp. Remove and drain on paper towels. Drain all but 1 T grease from pan. Add vinaigrette and heat to warm. Add asparagus and/or green beans to dressing to warm.
- Place spinach in a bowl with kale mix. Top with cooked bacon, asparagus, and dressing. Add broccoli and toss gently. Serve immediately