Garden Salad With Cranberries, Pine Nuts, & Bacon
Servings
Prep Time
Cook Time
Ready In
Recipe: #8570
March 11, 2013
Categories: Fresh Tomatoes, Dinner, Salads, Vegetable Salad, Nuts/Seeds, Pine Nut, Fruit, Cranberry, Vegetables, Lettuce, North American, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spring 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."
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 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 & Variations
No special items needed.
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