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Bacon Summer Salad

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Submitted by lakyni3

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

¼ 113.4
POUND G BACON
½ 118
CUP ML VEGETABLE OIL
walnut
1 1
EACH EACH ICEBERG LETTUCE
Romaine *
2 2
BUNCH BUNCH WATERCRESS *
3 3
EACH EACH BELGIAN ENDIVE
heads *
2 57.8
OUNCES ML/G VINEGAR
wine, red
2 57.8
OUNCES ML/G VINEGAR
raspberry
8 8
SLICES SLICES WHITE BREAD
french, cubed and rubbed with garlic
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color.

Put greens in a bowl and add oil and bacon drippings, tossing to coat.

Deglaze bacon pan with wine vinegar and reduce slightly.

Pour this over the salad and add raspberry vinegar.

Add croutons and toss.

Correct seasoning. Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 532 69% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 997mg 42%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 0%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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