Salad
1/2 lb bacon - cooked and crumbled
3/4 head of lettuce
2 bunches of scallions - chopped
1/2 cucumber - thinly sliced/shaved
1/2 cup of sliced almonds - toasted
1/2 cup sunflower seeds
Rice Noodles

Dressing
4 T brown sugar
1 t Accent
1 t Curt's Table Spice
6 T Oilerie White Balsamic Vinegar
1/2 cup Oilerie EVOO (I like 1/4 cup Fior and 1/4 cup garlic)

Cook bacon and crumble or pre-cut the bacon slices before frying.
Lightly toast almonds.
Assemble all ingredients for the salad except for the rice noodles.

Mix all ingredients for the dressing. Shake but do not refigerate. Before serving the salad, shake dressing and pour over the salad. Lighlty stir and then top with rice noodles.

Use any reserved dressing over the next few days. The dressing is a great recipe that can be varied for any salad you make. For example, use Oileire Orange EVOO when making a salad with mandarin oranges. Try Oilerie White Balsamic Vinegar with Oregano on any salad as well. Be creative... and Enjoy!

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