• 2764472351minutes
  • 382calories

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Ingredients Jump to Instructions ↓

  1. 0 1/4 cup(s) crumbled goat cheese 2 tablespoon(s) white-wine vinegar 2 teaspoon(s) maple syrup 1/4 cup(s) extra-virgin olive oil 2 plum tomatoes , seeded and chopped 1/2 teaspoon(s) salt Freshly ground pepper to taste 1 tablespoon(s) chopped fresh tarragon 8 ounce(s) orecchiette or small pasta shells , preferably whole-wheat 2 slice(s) bacon 1 tablespoon(s) extra-virgin olive oil 1 medium red onion , thinly sliced 2 cup(s) chopped dandelion greens or arugula , any tough stems removed 2 cup(s) baby spinach 1/4 cup(s) grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Combine goat cheese, vinegar, and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon. To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water, and set aside. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool. When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan, and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Carb Servings: 3 starch, 1 vegetable, 1/2 fruit, 3 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (30% dv), Iron & Magnesium (19% dv), Calcium (16% dv).


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