Garden Salad With Cranberries, Pine Nuts, & Bacon
Recipe: #8570
March 11, 2013
Categories: Salads, Vegetable Salad, Pine Nut, Cranberry, Lettuce, Christmas Easter, July 4th, Labor Day, Mothers Day, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, more
"A fresh salad with lots of good toppings on it, all of my favorites. Nice enough to serve to guests, and simple enough to serve every day."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (124.7 g)
- Calories 214.9
- Total Fat - 20.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 0.9 mg
- Sodium - 341.5 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 3 g
- Sugars - 2.2 g
- Protein - 3.4 g
- Calcium - 54.3 mg
- Iron - 2 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Step 2
Toss with the baby greens or mesclun until the leaves are nicely coated.
Step 3
Toss again with the tomatoes.
Step 4
Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.
Tips
No special items needed.
2 Reviews
You'll Also Love
