Salad greens (local)
Red onion, sliced
Grape or cherry tomatoes, halved
Nitrate-free bacon, crumbled
Orecchiette (or another small/short) pasta
This quick and hearty salad is from the July issue of Woman's Day magazine.
Cook pasta (I used orecchiette) according to the package directions. While the pasta is cooking, fry up a pack of nitrate-free bacon. Set the bacon aside on a paper towel lined plate. Pour all but 2 tablespoons of the bacon drippings into a bowl. Add sliced red onions to the skillet and cook until tender. Then add halved grape tomatoes. Season the onions and tomatoes with a little salt and pepper. When the pasta is done, drain and drizzle with some of the reserved bacon drippings. Add salad greens to a serving bowl. Top with pasta, tomatoes and onions and crumbled bacon. Homemade ranch dressing is optional, but good!
This recipe is linked at Balancing Beauty and Bedlam's Tasty Tuesday