Rainbow Salad

This week’s recipe comes from Halliday – our marketing specialist and member of the guest services team. This is a light and crispy lunchtime favorite – Rainbow Salad!

This colorful salad is not only delicious but also loaded with health benefits. Turkey bacon offers a leaner protein option with less fat than traditional bacon. Romaine lettuce and baby spinach are rich in vitamins A, C, and K, supporting immune function and bone health. Celery adds crunch and hydration, while bell peppers provide a powerful dose of antioxidants and vitamin C. Red onion contains quercetin, an anti-inflammatory compound that may support heart health.

Slivered almonds bring healthy fats, fiber, and vitamin E, which is great for skin and cellular repair. Dried blueberries are packed with antioxidants that support brain and heart health. Parmesan cheese, in moderation, adds calcium and protein. Honey offers natural sweetness and antimicrobial properties. The seasoning blend of salt, pepper, garlic, and onion powder enhances flavor without added calories, making this salad a satisfying and nourishing choice for any meal.

(Makes 2 Entree-Sized Servings)
Ingredients:
– 3 Strips Turkey Bacon
– 3-4 Large Romaine Lettuce Leaves
– 1 Stalk Celery
– 1/2 Cup Baby Spinach
– 1/2 Cup Diced Red & Yellow Bell Pepper
– 1/4 Cup Slivered Almonds
– 1/4 Cup Dried Blueberries
– 3 Tbsp Minced Red Onion
– 1 Tbsp Honey
– 1/2 Tbsp Ground Parmesan
– Salt, black pepper, garlic powder & onion powder – to taste

Method:
1. Put bacon on pan and begin cooking on medium heat. Add honey, salt, black pepper, garlic powder, and onion powder. Turn bacon as needed, and set aside on a paper towel to cool when done.
2. Cut or tear romaine leaves into roughly 2″ pieces. Chop celery stalk, dice bell peppers, and mince onions. Once bacon has cooled, chop into 1/2″ pieces.
3. Combine all ingredients in a large bowl and toss.

Halliday’s personal favorite dressing to top this is a creamy Caesar, but it also pairs fantastically with vinaigrettes!