Barb’s Salad

We needed to lighten things up a bit here as we had that marvelous bacon wrapped pork loin last night. So tonight I tried to lighten this up with a salad. I like lots of veges in a salad, and tonight’s salad was really good, plus I have enough left over for lunch tomorrow! Always looking forward!

Ingredients
3/4 of a good size head of Romaine lettuce
1 large tomato, cut into chunks
3 large crimini mushrooms, coarsely chopped
1 large carrot, sliced
1 thick slice of ham, cut into 1/4″ cubes
1 thick slice of turkey, cut into 1/4″ cubes
3 pieces of hearts of palm, sliced thinly
2 stalks of celery, sliced thinly
1 – 4″ piece of cucumber, cut into quarters then sliced
4 strips of cooked bacon, crumbled
2 hard cooked eggs, sliced
1 avacado, sliced
4 radishes, cut into sections for decoration, and eating of course!
1/8 cup of raw sunflower seeds
1 cup of cheddar cheese, grated

Start with the Romaine. Wash this well, and use a salad spinner to remove excess water.

Romaine lettuce cleaned and torn for the salad

Then lay out in sections the rest of the ingredients. I did a section of each of the ingredients, and placed the bacon in the center, leaving an open area for the radishes. After placing the eggs on the salad, I then sprinkled it with the sunflower seeds, and cheddar.

Finished salad!

Toss the salad with your favorite dressing and serve!

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