In recipe testing, I discovered that crispy Bacon or toasted almonds make a salad great; and that together, they beat out croutons 96 percent of the time. That a half cup of quinoa adds phenomenal texture and a wallop of protein without turning your green salad into a quinoa salad. That avocado disappears into creamy oblivion, enriching every bite. And that if you use the proper amount of olive oil in a vinaigrette, you don’t need any sugar (though it’s still tasty to add a drizzle of good honey), because the good-for-you fat takes care of the puckery tang.
Click here for this recipe: http://www.biggirlssmallkitchen.com/2014/05/salad-with-bacon-quinoa-and-honey-dijon.html
