Kitchen-Sink Salad

Much thanks to Guy Fieri for this recipe. When I saw him make this last week I had visions of replicating my husband's favorite salad (ever) from Buca di Beppo. While this wasn't the same, it was delicious and, though I did saute up a chicken breast to slice on top (and to round out N's meal), we had a salad for dinner. And that's saying something. (Although perhaps it says more that my favorite bites were those with bacon...)

Switch out the veggies, nuts, and cheese for whatever your family likes/what you have on hand.

Kitchen Sink Salad
adapted from Guy Fieri

Dressing:
2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press (or just minced very finely, if you don't have a press)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil

Salad:

3 pieces bacon, roughly chopped
2 tablespoons almonds
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
shredded carrots

1/2 cup broccoli florets
2 tablespoons crumbled feta cheese
Freshly cracked black pepper

To make the dressing:
In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.

To make the salad:
In a medium fry pan over medium heat, cook the bacon until crispy. Remove to paper-towel lined plate to drain and cool. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes.
When ready to serve, in a large bowl toss together salad greens, and veggies with just enough dressing to lightly coat salad. Dress top of salad with bacon, almonds, cheese and freshly cracked black pepper. Serve immediately.