Spoon Salad
A chopped salad with two kinds lettuce, purple cabbage, crumbled bacon, tomatoes, green onions, ditalini pasta and feta cheese tossed in a parmesan vinagerette. Everything is chopped so finely you can eat it with a spoon!
Ingredients
Salad
- 2 c romaine lettuce finely chopped
- 2 c iceberg lettuce finely chopped
- 2 c purple cabbage finely chopped
- 1/2 c green onions finely chopped
- 1-2 vine tomatoes seeded and finely chopped
- 6 thick cut slices of bacon cooked and crumbled
- 2 1/2 c cooked and cooled ditalini pasta measure 2 1/2 cups after it's cooked
- 1/2 c feta cheese
Vinaigrette
- 1/4 c red wine vinegar
- 1/3 c light tasting olive oil
- 1 garlic clove finely minced
- 1 tsp dijon mustard heaping
- 1 1/2 tbsp maple syrup use real maple syrup or honey
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp grated parmesan cheese heaping
Instructions
- Cook half of an 8 oz box of ditalini pasta in salted water to al dente. Rinse in cold water and set aside.
- Cook bacon your preferred method. Oven option is to preheat to 400 degrees, lay slices on a parchment lined sheet pan. Bake on the top rack for 20 minutes. Flip and cook 5-10 more minutes. Lay on paper towels to dry and crumble or chop up once cool.
- While the bacon and pasta cook make the dressing. Add everything to a ball jar or blender bottle and shake until emulsified. You can also whisk it all together or use a frother. Set aside.
- Finely chop the romaine, iceberg, cabbage, green onions and tomatoes. Place in a large salad bowl. Once cooled measure 2 1/2 cups of the cooked ditalini pasta and add that along with the bacon. Toss all together.
- Add the dressing, toss and top with the crumbled feta cheese.
Tried this recipe?Let us know how it was!