Recipe courtesy of Juan-Carlos Cruz
Dinner Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 230 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
Ingredients
Feta Dill Vinaigrette:
1 tablespoon minced fresh dill leaves
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup crumbled feta cheese
1/2 teaspoon cracked fresh black pepper
Salad:
1/4 cup diced Canadian bacon (6 ounces)
2 large beefsteak tomatoes, thinly sliced
1 small red onion, thinly sliced
1 head butter lettuce, cut into 8 small wedges
Directions
- Vinaigrette:
- In a small bowl, whisk together the dill, vinegar, and oil. Fold in crumbled feta cheese. Season with pepper, to taste. Set aside until ready to dress salad.
- Salad:
- Saute Canadian bacon in a nonstick 10-inch skillet over medium-high heat until crisp, about 3 minutes. Remove bacon bits to a paper towel-lined plate to drain.
- On each of 4 salad plates, arrange in alternating layers: the tomato slices, onion slices, and lettuce wedges. Sprinkle with the Canadian bacon bits and divide vinaigrette evenly over the salads. Serve immediately.