Name: Tangy Spring Green Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 2 slices Indiana Kitchen bacon (diced); 1 1/4 lb mixed young spring greens; 2 tbsps extra-virgin olive oil; 1 tbsp white wine vinegar; 1 large shallot (thinly sliced); 1 hot red chili (seeded, finely chopped); 1 tbsp yellow mustard seeds; salt; freshly ground pepper

Tangy Spring Green Salad

When spring gives you spring greens, you make this Tangy Spring Green Salad with Indiana Kitchen Bacon and Mustard Vinaigrette.

CourseMain Dish, Side Dish
CuisineAmerican

Servings	Prep Time
4 servings	20 minutes

Servings	Prep Time
4 servings	20 minutes

Tangy Spring Green Salad

When spring gives you spring greens, you make this Tangy Spring Green Salad with Indiana Kitchen Bacon and Mustard Vinaigrette.

CourseMain Dish, Side Dish
CuisineAmerican

Servings	Prep Time
4 servings	20 minutes

Servings	Prep Time
4 servings	20 minutes

Ingredients

2 slices Indiana Kitchen bacon diced
1 1/4 lb mixed young spring greens
2 tbsps extra-virgin olive oil
1 tbsp white wine vinegar
1 large shallot thinly sliced
1 hot red chili seeded, finely chopped
1 tbsp yellow mustard seeds
salt
Freshly ground pepper

Servings: servings

Instructions

In a large skillet, cook the diced bacon in the olive oil over medium heat, stir until golden, around 3 minutes.
Add shallot, chili and mustard seeds and cook until softened, 2-3 minutes.
Add the mixed young spring greens and season with salt and pepper. Cook it by tossing it frequently until tender, 5-6 minutes. Stir in the vinegar and serve.