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Bacon Summer Salad

 

33

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

Trans-fat Free
 

Ingredients

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
*

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

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Comments

Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 53269% of calories 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?

 

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