Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Yield
Serves 4 (serving size: about 1 cup)

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

How to Make It

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.

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.

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Ratings & Reviews

RNbeachmom's Review

SummerC
January 02, 2014
The dressing for this salad is absolutely delicious! My boyfriend and I cannot get enough and our 4 year old son loves it too! The recipe states it makes four cups, but it does not. I triple the recipe! It is also quick and easy to make.

very good

Barbara
May 28, 2015
Made dressing to recipe using balsamic instead of sherry vinegar (option printed in the June 2013 magazine).  Served with CL's pork chops with nectarines.  Very good.

SummerC's Review

carolfitz
September 18, 2013
N/A