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.
Ingredients
- 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
Instructions
- 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
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