for the salad:

• 4 cups of cooked ditalini pasta
• 1 cup cooked bacon (bacon bits are a quick sub here but nothing beats the real thing)
• 3 heads of romaine lettuce, chopped
• 2 cups red cabbage, chopped
• 3 tomatoes, seeded and diced
• sliced green onions
• ~1 cup of crumbled gorgonzola or blue cheese
• shredded chicken breast, optional

for the dressing:

you can purchase a store bought italian or sweet Italian dressing, but if you want to make it yourself this is how I’ve done it based on recipes I’ve found online.

• 1/4 cup white balsamic vinegar
• 3 cloves minced garlic
• 1 teaspoon swerve, or sugar
• 1/2 teaspoon oregano
• 1/4 teaspoon flaky salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup light extra virgin olive oil