This hearty salad is both sweet and savory and packed with protien and flavor. It can serve as a filling side salad or a meal unto itself.   I love to mix a romaine heart in my salads as it adds an extra crunch to some of the softer leaves of other greens.

Serves 4-6


For Salad:

10 oz mixed greens (Spinach, arugula, baby romaine)

1 romaine heart, sliced 1/2″ thick 

1/2 cup sliced sun dried tomatoes

1 15 oz can chickpeas, drained

4 slices Italian bread, large dice

1/4 cup grated Parmesan 

4 slices thick-cut Bacon, roughly chopped 

3 hard boiled eggs, sliced

2 tbsp maple syrup

1/4 cup white balsamic vinegar 

1 tbsp grey poupon smooth and creamy Dijon mustard

1/2 cup good quality olive oil

1 tsp garlic powder

1 tsp onion powder

Kosher salt and pepper to taste
Directions: Preheat oven to 375.  Place bacon on foil lined baking sheet and cook for about 20 minutes until golden and crispy.  Drain on paper towels. Lower oven temp to 350.  Use reserved bacon fat and toss and coat croutons.  Place croutons on a baking sheet in oven and bake until golden for about 10-13 minutes.  Sprinkle with Parmesan and toss and bake for another 3 minutes. Remove and let cool. Assemble salad with lettuces on bottom and remaining ingredients. Whisk all ingredients for dressing. Season with salt and pepper.  Add croutons and pour dressing on salad and serve immediately.