SALAD INGREDIENTS

• 1/2 cup Kale
• 1/2 cup spinach
• 1/2 cup romaine lettuce
• 1 ounce Sargento® Chef Blends™ 4 State Cheddar Cheese
• 1/4 cup carrots
• 1 slice of bacon, cooked and crumbled
• 1/4 cup purple cabbage, thinly sliced
• Cucumbers, thinly sliced
• Grape or cherry tomatoes
• Handful of oyster crackers sautéed in a bit of olive oil (just a drizzle or two), and seasoned with black pepper

DRESSING INGREDIENTS

• 1/4 cup dijon style mustard
• 1/4 cup all-natural honey
• 1 tablespoon mayo
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. Make the dressing: whisk together 1/4 cup dijon style mustard, 1/4 cup all natural honey, 1 tablespoon mayo, 1 tablespoon fresh lemon juice. Set aside and use as much or as little as you’d like on this salad. Store leftovers in the refrigerator.
2. Toast the oyster crackers: Heat a small amount of olive oil in a small skillet (just a drizzle or two). When warm, add in crackers and sauté’ for about three minutes, seasoning the crackers with black pepper. Set aside.
3. In a large bowl, place the kale, spinach, and romaine lettuce on the bottom.
4. Top with Sargento® Chef Blends™ 4 State Cheddar, carrots, bacon, cabbage, cucumbers, tomatoes, and oyster crackers.
5. Drizzle the salad with homemade honey mustard dressing – use as much or as little as you’d like, making sure to store leftover salad dressing in the refrigerator.