Beet and Balsamic Vinaigrette Salad12 Reviews
- Prep: 20 min
- Ready In: 20 min
“This is a light and refreshing salad that needs to be eaten as soon as you add the dressing.” - by LORI LEE
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 283 cal
- 23.3 g
- 12.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"My company and I throughly enjoyed this salad. I used butter lettuce instead of romaine, and added walnuts and crumbled goat cheese. Very tasty!..." See more"
"This was an excellent salad, however I hate beets. I omitted those and added artichoke hearts instead. YUM! I will definately make this again!..." See more"
BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Nicole's Balsamic Beet and Fresh Spinach Salad
Just swipe to see more like this.