Nov 13, 2018Chatelaine
bacon, coarsely chopped
coarsely torn bread, such as dinner rolls
finely chopped sage
1 142-g pkg
spring mix lettuce leaves
red apple, thinly sliced
thinly sliced celery
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.
NutritionCalories 155, Protein 2 g, Carbohydrates 13 g, Fat 11 g, Fibre 2 g, Sodium 183 mg. Good source of vitamin A
Chatelaine Quickies: Thai steak salad