Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

A bacon vinaigrette lightly dresses this simple Bacon-Herb Salad.

Mary Drennen
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

30 calories; fat 1g; saturated fat 0.5g; sodium 203mg.
Advertisement
Advertisement