Ingredients

• 1 medium head green cabbage
• 1 lb. bacon
• 1/4 c. grated Parmesan
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• 1 tsp. Freshly ground black pepper
• 1 tsp. dried oregano

Directions

1. Combine the salad ingredients in a medium-sized bowl.
2. Place the vinaigrette ingredients in a small blender or magic bullet and blend until smooth.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve chilled or at room temperature.
5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.