Do you know what takes a salad from just OK to outstanding? Cheese and bacon. This indulgent salad is sweet and salty, with the perfect amount of tanginess. If you would like to make the dressing ahead of time, warm it up before pouring it over the greens to make sure they wilt.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Bacon Vinaigrette:
Method
Bacon Vinaigrette: In nonstick skillet, cook bacon with oil over medium-high heat until bacon begins to sizzle; reduce heat to medium and cook until golden and beginning to crisp, about 10 minutes.Remove bacon to paper towel–lined plate, reserving fat. Wipe out skillet. Return bacon fat to skillet; cook shallots over medium heat until beginning to soften, about 1 minute. Remove to large bowl; stir in maple syrup, vinegar, mustard and salt. Add Swiss chard, radicchio, apples, Camembert cheese and bacon to bowl; toss to coat.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 545 mg
- Sugars 12 g
- Protein 11 g
- Calories 260.0
- Total fat 16 g
- Cholesterol 33 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
%RDI
- Iron 10.0
- Folate 35.0
- Calcium 15.0
- Vitamin A 17.0
- Vitamin C 27.0
