Holiday salad with bacon pangrattato

1

PREP TIME

35 min

TOTAL TIME

35 min

Serves

8

Holiday salad with bacon pangrattato

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.

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

  • Calories
  • 155,
  • Protein
  • 2 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 183 mg.
  • 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.

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