Tailgating Green Salad

Tailgating Green Salad

This hardy salad holds up well whether in a cooler headed for its destination or on a buffet table. Kale, baby spinach, winter mix salad greens stand up to the bacon, sauteed onions, and tomatoes. This recipe serves 2, but can easily be multiplied for a crowd.
5 from 1 vote
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 2


  • 2 cups hardy salad mix winter greens, kale, spinach, radicchio, etc.
  • 3 Strips of bacon thick cut
  • 1 Red onion small, sliced
  • 1 cup Cherry tomatoes sliced in half lengthwise
  • 3 tbsp Olive oil extra virgin
  • 1 tbsp Balsamic vinegar
  • Salt and pepper to taste


  • Place mixed green in a bowl
  • Sauté bacon until crisp, cool on a paper towel, then crumble into the mixed greens
  • Sauté the sliced onions in the bacon pan until soft
  • Add the cherry tomatoes to the onions and cook just until tomatoes are blistered.
  • Add salt and pepper and let cool
  • When onions and tomatoes are cool, add to the salad mix
  • In a separate air tight container, mix olive oil and balsamic vinegar
  • Dress the salad with the vinaigrette and toss just before serving
Keyword bacon, cherry tomatoes, healthy, kale, spinach
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1 comment

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