Cool down with this crisp, hydrating iceberg salad loaded with all the yummy toppings, drizzled with a light + bright balsamic jam vinaigrette. So easy + refreshing, you’ll be making it every week!
1 head iceberg, quartered or eighthed
2-3 slices bacon, cooked + chopped
1/3c cucumber, diced
1/4c radish, thinly sliced
1 small tomato, chopped
2T blue cheese
3T sunflower seeds, toasted
1T strawberry jam (or any fav jam you have)
2T balsamic vinegar
3T olive oil
Pinch of salt + pepper
Arrange the wedges of iceberg on a plate, top with bacon, cucumber, radish, tomato, blue cheese + sunflower seeds. Add jam, vinegar, olive oil + a pinch of salt + pepper into a jar with a lid, secure the lid tight and shake until the jam dissolves and you have a smooth vinaigrette. Pour the vinaigrette over the salad and serve.