12 ounces
tiny whole green beans (I used frozen Birds Eye brand) 4 strips
bacon, cut in 1 - inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such as
sliced almonds or hazelnuts (6 min.
A recent lunch I had included a leftover baked chicken thigh wrapped in
bacon, plus red leaf lettuce with green olives, a teeny
tiny sliced avocado (yes, they're really called teeny
tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.