A bacon vinaigrette lightly dresses this simple Bacon-Herb Salad.
Cooking Light JUNE 2013
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.
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