Beet and Balsamic Vinaigrette Salad

12 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

Ingredients

6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 to 8 servings

Directions

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.

Nutrition

Amount Per Serving (7 total)

Calories
283 cal
14%

Fat
23.3 g
36%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (12)

Rate This Recipe

KOALAGIRL

Feb. 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!..." See more"

VALQUIN

Sep. 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!..." See more"