Holiday salad with bacon pangrattato
4
- Prep Time35 mins
- Total Time35 mins
- Makes8 servings
Photo, Roberto Caruso.
Ingredients
4 slices bacon, coarsely chopped
1 cup coarsely torn bread, such as dinner rolls
1 tsp dried savory
1/4 cup finely chopped sage
3 tbsp olive oil
4 tsp sherry vinegar
1 tsp Dijon mustard
1 tsp granulated sugar
1/8 tsp salt
1 142-g pkg spring mix lettuce leaves
1 red apple, thinly sliced
1 cup thinly sliced celery
1/2 cup dried cranberries
1/2 cup toasted pecans, (optional)
Instructions
HEAT a large non-stick frying pan over medium. Add bacon. Cook, stirring occasionally, until crispy, 6 to 8 min. Transfer bacon to a paper towel–lined plate, leaving drippings in pan.
ADD bread and savory to pan. Cook, stirring occasionally, until toasted and golden brown, 3 to 4 min. Transfer croutons to plate with bacon.
WHISK sage, oil, vinegar, Dijon mustard, sugar and salt in a very large bowl.
ADD spring mix, apple, celery, cranberries, and pecans, if desired, to dressing, then toss to combine. Sprinkle with bacon and croutons.
Nutrition (per serving)
Calories 155, Protein 2g, Carbohydrates 13g, Fat 11g, Fibre 2g, Sodium 183mg.
Good source of vitamin A.
Serving Tip: To make the main salad vegetarian, omit the bacon and fry the bread and savory in 2 tbsp olive oil.