Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
A bacon vinaigrette lightly dresses this simple Bacon-Herb Salad.
Serves 4 (serving size: about 1 cup)
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2 center-cut bacon slices
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (6-ounce) package herb salad mix
Cook bacon slices in a small nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Pour drippings into a medium bowl. Add vinegar, Dijon mustard, honey, pepper, and salt to bowl; stir with a whisk. Add salad mix; toss to coat. Sprinkle with bacon.
Fat 1 g
Satfat 0.5 g
Sodium 203 mg