Garden Salad With Cranberries, Pine Nuts, & Bacon

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"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


  • 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.


No special items needed.

2 Reviews


Fantastic! The only thing I did differently was to make the salad in individual bowls and pass the dressing, since there were only two of us and I knew the leftovers wouldn't do well mixed together. What a delightful combination of flavours! Next time I might add some crumbled feta or goat cheese as well, just because I like them.


review by:
(29 Nov 2017)


I made this salad as listed except for adding some cucumber and it is really tasty. Thanks for sharing this recipe.


review by:
(25 Dec 2013)

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