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Beet and Balsamic Vinaigrette Salad
"This is a light and refreshing salad that needs to be eaten as soon as you add the dressing." Original recipe yield: 6 to 8 servings.
INGREDIENTS:
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
Rating: 0/0
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