Search thousands of recipes reviewed by home cooks like you.

Beet and Balsamic Vinaigrette Salad

Beet and Balsamic Vinaigrette Salad

  • Prep

  • Ready In

LORI LEE

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

VALQUIN
12
9/2/2003

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
2/7/2004

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
2/7/2004

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