Ingredients
1/2 cup BALSALMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT
Preparation
Brown, crumble and set aside:
6-8 strips BACON (choose organic or uncured Applegate Farms Sunday Bacon or Turkey Bacon) (optional) Prepare Heidi’s Ranch Dressing (dairy-free, gluten-free and vegan).
Prepare produce and set aside:
1 TOMATO diced 1/4 RED ONION thinly sliced 1 head ICEBERG LETTUCE quartered
Assembly:
On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. If you tolerate dairy, a spoonful of blue cheese crumbles tops this salad off perfectly!
OR To make balsamic glaze: Bring 1 cup balsamic vinegar to a boil and reduce heat. Simmer about 10 minutes or until glaze coats the back of a spoon. Refrigerate any leftover glaze for up to 2 weeks.
