Beet and Balsamic Vinaigrette Salad

Beet and Balsamic Vinaigrette Salad

12
LORI LEE 0

"This is a light and refreshing salad that needs to be eaten as soon as you add the dressing."

Ingredients

20 m {{adjustedServings}} servings 283 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
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Reviews

12
  1. 19 Ratings

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This was an excellent salad, however I hate beets. I omitted those and added artichoke hearts instead. YUM! I will definately make this again!

My company and I throughly enjoyed this salad. I used butter lettuce instead of romaine, and added walnuts and crumbled goat cheese. Very tasty!

Very good. The beet and bacon flavors go well together.