Best Garden Salad With Cranberries Pine Nuts And Bacon Recipes

Garden Salad With Cranberries, Pine Nuts, and Bacon image

Provided by PalatablePastime

Categories Pork

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups mixed baby greens or 5 cups mesclun
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1/4 cup chopped red onion
1/2 cup crisp cooked bacon, crumbled
1/2 cup toasted pine nuts, toasted
1/2 cup dried cranberries

Steps:

Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Toss with the baby greens or mesclun until the leaves are nicely coated.
Toss again with the tomatoes.
Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

Nutrition Facts : Calories 308.1, Fat 29.5, SaturatedFat 4.1, Cholesterol 11.3, Sodium 538.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.5, Protein 6.7

Garden Salad - Mediterranean Style image

Provided by PanNan

Categories Greens

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 18

3 cups romaine lettuce, cut into bite size pieces
2 cucumbers, diced (preferably European long cucumber)
1 red onion, quartered and sliced thin
2 tomatoes, cut into bite sized pieces
1 bell pepper, chopped (any color, your preference)
2 stalks celery, chopped
1/4 cup Italian parsley, chopped
1 tablespoon of fresh mint, chopped
1 teaspoon fresh basil, chopped
salt
cracked black pepper
1/2 cup extra virgin olive oil
1 garlic clove, crushed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon tarragon
1/4 cup feta cheese, crumbled (optional)
1/4 cup black olives (optional)

Steps:

In a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste.
Add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients.
Add to the salad and toss lightly to coat.
If desired, top with feta cheese and black olives and serve.

Perfect Garden Salad image

Provided by dianegrapegrower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2