Made with pan-fried bacon and beets, cooked wild rice, radishes and onion. Drizzled with a delicious balsamic rosemary salad dressing and feta cheese. This salad is gluten-free and sugar-free.
Cook the wild rice according to package instructions on the stovetop or in a cooker. I like to cook 1 cup dry wild rice with 2 ¼ cups water.
Cook the bacon in a frying pan. Remove from pan and lay on paper towel to absorb excess grease.
Slice the radishes, onion, and bacon into bite-size pieces. Set aside for now.
Pan fry the beets a bit of the bacon fat with dried rosemary. Beets are cooked when you can poke them easily with a fork. Add beets to a paper towel and set aside.
In a small bowl combine the salad dressing ingredients: olive oil, balsamic vinegar, dried rosemary, salt and pepper.
In a large serving bowl add the salad greens. Sprinkle cooked wild rice over top.
Add the chopped radishes, onion, beets, bacon and feta cheese. Drizzle the salad dressing overtop of everything and toss together. Serve and enjoy!