Name: Bacon Avocado Salad Bowl
Total time: 15 min
Yield: 6 servings
Ingredients: 12 cups Arugula; 8 oz cherry tomatoes (sliced in half); 1 small shallot (thinly sliced); 1 avocado (pitted and sliced); 8 oz feta (crumbled); 8 oz black olives (pitted); 1 box cooked spaghetti; 10 slices cooked Indiana Kitchen Bacon; 3 Tbsp. extra-virgin olive oil; 2-3 Tbsp. lemon juice; coarse kosher salt; black pepper

Bacon Avocado Salad Bowl

CourseSide Dish
CuisineAmerican

Servings	Prep Time
6 servings	15 minutes

Servings	Prep Time
6 servings	15 minutes

Bacon Avocado Salad Bowl

CourseSide Dish
CuisineAmerican

Servings	Prep Time
6 servings	15 minutes

Servings	Prep Time
6 servings	15 minutes

Ingredients

12 cups Arugula
8 oz cherry tomatoes sliced in half
1 small shallot thinly sliced
1 avocado pitted and sliced
8 oz feta crumbled
8 oz black olives pitted
1 box cooked spaghetti
10 slices cooked Indiana Kitchen Bacon
3 Tbsp. extra-virgin olive oil
2-3 Tbsp. lemon juice
coarse kosher salt
black pepper

Servings: servings

Recipe Notes

Wash and dry all your veggies, and crumble your bacon and feta.
Chop all your veggies.
In a large salad bowl, combine the arugula, cucumbers, tomatoes, and shallots. Top with bacon, feta, and avocado.
Pour olive oil and lemon juice, or your preferred dressing, over the top. Season with salt and pepper.
Enjoy!

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Shoup's Porky Nachos

Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!

Servings	Prep Time
6	10 minutes

Cook Time

30 minutes

Servings	Prep Time
6	10 minutes

Cook Time

30 minutes

Shoup's Porky Nachos

Servings	Prep Time
6	10 minutes

Cook Time

30 minutes

Servings	Prep Time
6	10 minutes

Cook Time

30 minutes

Ingredients

4 cups cooked Indiana Kitchen pulled pork
1 bag (14 oz.) tortilla chips
1 bottle (20 oz.) Shoup's Signature BBQ Sauce
1 can (15 oz.) nacho cheese
1 container (8 oz.) sour cream
1 bunch green onions chopped into thin rings
1 cup black olives chopped into thin rings
2 to 4 jalapenos choppd into thin rings

Servings:

Instructions

*This recipe assumes the pulled pork has already been prepared. For a recipe to turn Indiana Kitchen's pork shoulder into delicious pulled pork, see here: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/
Preheat oven to 450 degrees F.
Spread half of the chips in a single layer on a baking sheet. Top with half of the nacho cheese. Repeat, using the remaining chips and cheese to form a second layer of each.
Place in oven for 5 to 10 minutes, or until cheese begins to bubble.
Remove from oven and top with pulled pork, green onions, black olives, jalapenos, sour cream and BBQ sauce, as much as desired. Enjoy!