Spinach Salad with Bacon and Sesame Dressing

1.0 cucumber (8-1/4") Cucumber (with peel)
8.0 cup Spinach, fresh
2.0 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh
2.0 oz (24 whole kernels) Almonds
2.66 serving carrot shreds
6.4 serving Bacon, fully cooked, 2 slices (Tyson)
6.0 tbsp kraft Asian Toasted Sesame Dressing

Divide greens between 4 large sealable bowls. Best to use bowls large enough to eat a serving from. Chop cucumber, and peppers dividing between 4 roughly 2 cup sealable bowls and top with 2 oz of shredded carrots. In small bowl mix 1 tsp vinegar of choice with one tbsp of water. Spoon 1 tsp of vinegar mix into each vegetable bowl and seal before giving a gentle few flips to coat vegetables. (This will lengthen the shelf life slightly.) Place 1 oz fully cooked bacon in a small sealable container or snack size zip bag. Repeat until you have four portions. Seal all containers and store in the refrigerator. If traveling, pack 1.5 Tbsp dressing and .5 oz sliced or chopped almonds. When ready to eat, combine dressing, vegetables, bacon and almonds in the large bowl of greens and enjoy. If at home, of course one can add dressing and almonds at the time of construction. Serving Size: Bowl

Number of Servings: 4.0

Recipe submitted by SparkPeople user SYRINGA11.