Garden Salad With Cranberries, Pine Nuts, & Bacon

"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 recipe yields 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 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.



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)