The Olive Wagon Chop Salad With Lemon-Garlic Vinaigrette
INGREDIENTS
| 1 cp | Kale (leaves taken of ribs and rough chop) |
| ¼ cp | Green onion sliced thin |
| 1 cp | Arugula chop |
| ½ cp | Shredded carrot |
| 1 cp | Romaine lettuce chop |
| 3 | slices slab bacon, cooked and diced |
| 1 cp | Celery (3-4 ribs sliced) |
| 1 cp | Brown sugar roasted walnuts |
| 1 cp | Grape tomatoes sliced in half |
Directions
Brown Sugar Roasted Walnuts
Preheat oven 375 In a small bowl combine 1 T melted butter, 2 T dark brown sugar and ½ t water, and toss nuts in mixture and thoroughly coat nuts.
Spread nuts on baking sheet and bake for 25 minutes until and bubbly then completely cool.