Grilled Vegetable Salad with Bacon & Spaghetti

Name: Grilled Vegetable Salad with Bacon & Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 5 slices Signature Farms Hickory Smoked Maple bacon; 6 ounces Signature Kitchens spaghetti; 1 red bell pepper; 2 medium zucchini; ½ red onion; 2 teaspoons olive oil; ½ teaspoon crushed dried rosemary; ¼ teaspoon salt; 6 cups spring lettuce mix; 5 basil leaves; 3 tablespoon crumbled Feta cheese; 2 tablespoons white wine vinegar; 2 teaspoons Signature Kitchens stone ground Dijon mustard; ¾ teaspoon pure maple syrup; ⅛ teaspoon salt; ⅛ teaspoon ground pepper; 2 tablespoons extra virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 Servings
Calories
2215 kcal
Course
Main Course, Salad, Drinks
Cuisine
American

Grilled Vegetable Salad with Bacon & Spaghetti

Lauren Clark

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This Grilled Vegetable Salad with Bacon and Spaghetti is the perfect melding of flavors and textures. Great summertime salad!

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Ingredients

Servings

5 slices Signature Farms Hickory Smoked Maple bacon
6 ounces Signature Kitchens spaghetti
1 red bell pepper cored & quartered
2 medium zucchini cut into lengthwise strips
½ red onion cut into wedges through the root
2 teaspoons olive oil
½ teaspoon crushed dried rosemary
¼ teaspoon salt
6 cups spring lettuce mix
5 basil leaves thinly sliced
3 tablespoon crumbled Feta cheese

The Dressing:

2 tablespoons white wine vinegar
2 teaspoons Signature Kitchens stone ground Dijon mustard
¾ teaspoon pure maple syrup can substitute agave nectar or honey
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 tablespoons extra virgin olive oil

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Instructions

Place the bacon in a large skillet set over medium heat. Cook until golden brown and crisp, turning occasionally. Transfer to a paper towel to drain.
Break the spaghetti noodles in half and cook according to package directions. Drain and rinse with cold water.
In a large bowl, combine the red bell pepper, zucchini and onion. Gently toss with the olive oil, rosemary and salt.
Heat an outdoor grill or grill pan to medium-high heat. Cook the vegetables until lightly charred and tender, about 2 minutes per side for the zucchini and 2 to 3 minutes per side for the red bell pepper and onion. Transfer to a plate and cool to room temperature. Cut into bite-sized pieces, discarding the root end of the onion.
In a large serving bowl, combine the spring lettuce mix, cooked spaghetti noodles, roasted vegetables, basil and bacon. Toss with the dressing. Serve.

The Dressing:

In a small bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, salt and pepper.
While whisking, slowly pour in the olive oil.

Notes

Nutrition Information

Show Details

Serving 1.66cups Calories 221.5kcal (11%) Carbohydrates 25g (8%) Protein 7.1g (14%) Fat 10.7g (16%) Saturated Fat 2.6g (13%) Cholesterol 10.3mg (3%) Sodium 381.4mg (16%) Fiber 2.2g (9%) Sugar 2.4g (5%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 2215 kcal

% Daily Value*

Serving	1.66cups
Calories	221.5kcal	11%
Carbohydrates	25g	8%
Protein	7.1g	14%
Fat	10.7g	16%
Saturated Fat	2.6g	13%
Cholesterol	10.3mg	3%
Sodium	381.4mg	16%
Fiber	2.2g	9%
Sugar	2.4g	5%