Bacon Summer Salad
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
|
|
| ½ | cup |
vegetable oil
walnut |
|
| 1 | each |
iceberg lettuce
Romaine |
*
|
| 2 | bunch |
watercress
|
*
|
| 3 | each |
belgian endive
heads |
*
|
| 2 | ounces |
vinegar
wine, red |
|
| 2 | ounces |
vinegar
raspberry |
|
| 8 | slices |
white bread
french, cubed and rubbed with garlic |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
|
|
| 118 | ml |
vegetable oil
walnut |
|
| 1 | each |
iceberg lettuce
Romaine |
*
|
| 2 | bunch |
watercress
|
*
|
| 3 | each |
belgian endive
heads |
*
|
| 57.8 | ml/g |
vinegar
wine, red |
|
| 57.8 | ml/g |
vinegar
raspberry |
|
| 8 | slices |
white bread
french, cubed and rubbed with garlic |
|
| 1 | x |
salt
to taste |
*
|
| 1 | 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.
