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Bacon, Asparagus, and Butter Lettuce Salad

Wes

Tender butter lettuce, ripe tomatoes, fresh asparagus, and crisp smoked bacon dressed in a light vinaigrette.

Prep: Cook: Total: Serves:
10 minutes 20 minutes 30 minutes 4 people

Ingredients

Salad Ingredients:

  • 8 slices Nueske's Bacon, diced and fried medium-crisp, divided into two portions
  • 1/4 C. Pine Nuts, toasted
  • 8 oz. Fresh Asparagus, steamed
  • 1 Bunch Butter Lettuce, torn in pieces
  • 1 Large Handful Arugula
  • 3 Garden Tomatoes, cut into wedges
  • 3/4 C. Pitted Black Olives
  • 1/2 C. Fresh Mozzarella, cubed to 1/4" (or 1 cup BelGioioso Ciliegine)

Dressing Ingredients:

  • 1 1/2 tsp. Fresh Lemon Juice 
  • 1 Tbsp. Olive Oil
  • 1 tsp. Whole Grain Mustard
  • 2 Tbsp. Balsamic Vinegar
  • Salt & Pepper, to taste
 

Directions

Cook diced bacon in a large skillet over medium heat until it begins to brown and get slightly crisp.  Remove bacon before it is overcooked.  Drain cooked bacon on paper towel.  Divide bacon.

Toast pine nuts in a small skillet over medium-low heat, stirring frequently, and quickly removing from the skillet as soon as they begin to brown.

Steam asparagus for 4 minutes, then immediately rinse in cold water.  Cut asparagus into 1 1/2” pieces.

Toss all salad ingredients together in a large bowl, using half the bacon as a tossed ingredient.

Whisk together dressing ingredients and drizzle over salad.  Top with other half of cooked bacon.  Serve.