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Part 1
- 6 TBSP Oil of Choice for cooking
- 640 g Organic Purple/Red Onion (22.5 ounces), sliced
- 200 g Veg of Choice (7 ounces), (I used shishito peppers, cabbage, and collard greens)*
- 1 tsp Himalayan Pink Salt
Part 2
- 3 TBSP Honey White Balsamic Vinegar purchased from O Olive Oil
Part 3
- 2 lb Bacon Ends/Lardons of Choices cut into bite-sized pieces (pre-seasoned)*
- 6 TBSP Granulated Sweetener of Choice I used maple sugar
- 500 g Mayo of Choice (I used Follow Your Heart) (17.5 ounces)
You'll Also Need
- Cooked Pasta of Choice cooked & drained
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