Ingredients
12 oz organic arugula/spinach stemmed (about 10 to 12 loosely packed cups
1 1/2 cups caramelized walnuts crushed
1 cup red onion diced
1 1/2 cups cooked crisp crumbled low sodium bacon
1 1/2 cups crumbled Gorgonzola cheese
1 1/2 cups fresh sliced strawberries
4 Tbsp yogurt blue cheese dressing
Optional: 2 cups shredded chicken breast
Preparation
Cook 8 to 10 slices of bacon in a skillet over medium heat until brown and crisp. Place on a papertowel to cool.
Slice strawberries and place to the side.
Dice red onion and place to the side.
Crush caramelized walnuts if needed and place to the side.
Crumble cooled bacon and place to the side.
Stem arugula and spinach then place into a large salad bowl. Add 1 cup of caramelized walnuts, red onion, strawberries, bacon and Gorgonzola cheese. Add the blue cheese dressing and toss.
Dish into large salad bowls then sprinkle with the remaining caramelized walnuts, strawberries, bacon and Gorgonzola cheese. Layer shredded chicken on-top, if desired, then drizzle with a little dressing. Serve and enjoy!
