6 pcs

cooked bacon

1 whole

Heirloom Tomato

2 large

PortoBello Mushrooms

1 container Spring Mix

1 whole

fried shallot

2 tbs.

Bleu Cheese

mix 2 btl.

honey &

oil- based balsamic dressing

1 whole




Ingredients & Measurements (above)

Serving: 6-8 people

Total Cook/prep Time: 15-20 minutes

Recipe Created by: Chef Miya


/greens- balsamic- red onion- bleu cheese / (n)

This hearty salad mixes the  right flavors, veggies and salty components to ensure that while you eat healthy that the flavor is not missed.  #hangryYet?

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1lb of Spring Mix (container)

1 large Heirloom Tomato

2 large Portobello Mushrooms

1 large Shallot

6 pieces of Bacon

1 Avocado (ripe)

2 tbsp of Bleu Cheese

1 bottle of Honey Based Balsamic Dressing

1 bottle of Oil Based Balsamic Dressing 


1. Rinse the veggies (spring mix, mushrooms and heirloom tomatoes). Chop the shallots, mushrooms, avocado & tomatoes into bit size pieces.

2. Cook 6 pieces of bacon, until crispy, on Medium heat for 5-7 minutes.

3. Heat another pan to Medium and follow the below steps to either prepare caramelized shallots or fried onions/shallots. All dependent on your liking.  

-Caramelized shallots- Add a pinch of salt, oil and shallots to the pan; cook until brown at Medium heat and then turn the heat to Low to help the onions begin to caramelize. Cook the onions for 10-15 minutes and occasionally moving around the onions to avoid them from burner or not evenly cooking.

-Fried Onions- You can either buy pre-made fried onion in the can or add 1-2 tbsp of flour in a bowl along with the chopped shallots. Mix, add 2-3 tablespoon of oil to Medium heated pan and begin to fry shallots in 3 parts (making sure to not over crowd the pan).

4. Add mixed spring mix to a clean large bowl, along with mushrooms, tomatoes, shallots.   Sprinkle over enough bleu cheese to your liking and chopped avocado.

5. Mix half a bottle of Honey Balsamic dressing along with a half of Oil based Balsamic Dressing. Lightly pour mixed dressing over the salad.