A hearty salad

I rarely make salads for dinner, although I usually enjoy them. I'm just afraid that it won't be enough food. Saturday we had a late lunch at Vallarta's and I figured I would make a salad for a late dinner, but I wanted something that would be hearty enough that we wouldn't be hungry 30 minutes later.

So I made this salad:

Fantastic!

Yummy Hearty Salad (or you can rename it for me)

• 1 bag of salad greens (can you tell I was lazy?)


• 1 small yellow onion, roughly chopped


• 5 slices bacon (I use center cut, it's not quite as greasy), roughly chopped


• 8 oz shell macaroni


• 1/2 pint grape tomatoes, halved


• 1/2 pint sliced baby bella mushrooms


• 2 hard boiled eggs, roughly chopped


• crumbled gorgonzola cheese

Cook macaroni as directed. While shells are boiling, saute onion until caramelized. Remove from pan and cook bacon in same pan until fully cooked but not crispy. Add onion back in, drain pasta and add it to the onion and bacon, combine fully. Put in bottom of a deep salad bowl and let cool. Once mostly cooled (slightly warm is good), add the rest of the ingredients, combine completely. Feeds two with leftovers.