Recipe

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• 1 head iceberg lettuce, cleaned and chopped
• 1/2 cup ditalini
• 4 slices bacon
• 1 tomato, seeded and chopped
• 1/2 medium red onion, chopped
• 4 oz crumbled blue cheese
• 1 avocado, peeled and chopped
• 1 -2 tsp season salt
• 1 small chicken breast (optional)

• 1 Cook pasta per package instructions.
• 2 After draining pasta in colander, rinse the pasta in cold water to cool off. Once drained and cooled, sprinkle with Season Salt, to taste. (I use Tastefully Simple but I am sure other brands would work as well).
• 3 Fry bacon on stovetop. Once crisp, pat to remove excess oil and crumble.
• 4 If using chicken, boil chicken to cook. Once cooked through, chop into small pieces. Please note: I do not often use chicken but, when I do I use a small breast or 1/2 of a breast.
• 5 Combine all ingredients in a large bowl and toss.
• 6 Although I do not use salad dressing, my family uses a light vinigrette (their current favorite is sun-dried tomato) as a dressing with the salad.
• 7 Also, ingredients can be removed or their amounts adjusted to meet the tastes of people eating the salad although the basic ingredients remain the same.