Beet and Balsamic Vinaigrette Salad

Beet and Balsamic Vinaigrette Salad

12 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
LORI LEE
Recipe by  LORI LEE

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  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)

Rate This Recipe
VALQUIN
10

VALQUIN

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

KOALAGIRL
9

KOALAGIRL

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

ABPRES
8

ABPRES

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

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 12.7 g
  • 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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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

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Apple, Beet and Avocado Salad