• 12 slices Smithfield Bacon
  • 1 cup brown sugar
  • 1 lb. spring greens mix
  • Apple Cider Vinaigrette (recipe follows)
  • 3 ripe red tomatoes, lightly seasoned with salt and pepper
  • 3 ripe yellow tomatoes, lightly seasoned with salt and pepper
  • 1/2 cup scallions

Apple Cider Vinaigrette

  • 3/4 cup EVOO or grapeseed oil
  • 1/4 cup apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp honey




Meal Course:

Dinner, Lunch

Dish Type:



  1. Place bacon slices on sheet pan and sprinkle brown sugar.
  2. Bake in oven at 350 till crisp and done. Cook enough slices for each salad – 3 to 4 slices per salad
  3. In mixing bowl place greens or lettuce and add the seasoning and half the dressing. Toss salad till evenly coated.
  4. Place portion of greens on plate or in salad bowl.
  5. Cut tomatoes in wedges – 6 or 8 wedges per tomato. Lightly seasoned with salt and pepper.
  6. Place 3 or 4 tomato wedges around outside of salad on plate and garnish with bacon slices on top.
  7. Drizzle a small amount of dressing over salad. Sprinkle with scallions.

Apple Cider Vinegar

  1. In small bowl, whisk all ingredients together until well combined.