Bacon Avocado Salad Bowl

12 cups Arugula

8 oz cherry tomatoes sliced in half

1 small shallot thinly sliced

1 avocado pitted and sliced

8 oz feta crumbled

8 oz black olives pitted

1 box cooked spaghetti

10 slices cooked Indiana Kitchen Bacon

3 Tbsp. extra-virgin olive oil

2-3 Tbsp. lemon juice

coarse kosher salt

black pepper

Serving: 6 servings

1. Wash and dry all your veggies, and crumble your bacon and feta.

2. Chop all your veggies.

3. In a large salad bowl, combine the arugula, cucumbers, tomatoes, and shallots. Top with bacon, feta, and avocado.

4. Pour olive oil and lemon juice, or your preferred dressing, over the top. Season with salt and pepper.

5. Enjoy!