Holiday salad with bacon pangrattato

Prep 35 min
Total 35 min
Serves 8

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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
4 tsp
sherry vinegar
1 tsp
Dijon mustard
1 tsp
granulated sugar
1/8 tsp
1 142-g pkg
spring mix lettuce leaves
red apple, thinly sliced
1 cup
thinly sliced celery
1/2 cup
dried cranberries
1/2 cup
toasted pecans, (optional)


  • 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.

Serving Tip: To make the main salad vegetarian, omit the bacon and fry the bread and savory in 2 tbsp olive oil.


Calories 155, Protein 2 g, Carbohydrates 13 g, Fat 11 g, Fibre 2 g, Sodium 183 mg. Good source of vitamin A

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