Ingredients
- 1/3 lb whole wheat elbow pasta (or whatever kind you like!)
- Juice of 1–2 lemons (about 1/3 cup)
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 tsp. pepper
- 3/4 cup vegetable oil
- 1/4 pound bacon
- 2 small heads romaine lettuce, torn in small pieces
- 3 large handfuls fresh baby spinach
- 1 1/2 cups cherry tomatoes, cut in half
- 1 cup coarsely grated Swiss cheese
- 1/3 cup slivered almonds
Instructions
- In a mason jar or something with tight fitting lid, combine lemon juice, garlic, salt, pepper. Slowly add oil, whisking continuously, until dressing is emulsified. Put lid on and let stand for at least 3 hours or over night.
- Fill a medium stock pot with water and a pinch of salt and bring to a boil. Add pasta and cook to manufacturers directions just until done. Drain, rinse and set aside.
- Cook bacon over medium heat until well done and crispy. Remove from heat, drain fat and let cool. Dice and set aside.
- In a large bowl, combine romaine, baby spinach, cherry tomatoes, grated swiss, almonds, cooked and cooled pasta and bacon. Toss with dressing and serve immediately.