Friday Night Salad Recipe

Name: Friday Night Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; Arugula or any mixed greens; few peices of bacon per person; Dressing:; 1/4 cup red wine vinegar; 1 tbsp dijon mustard; 2 shallots, chopped; salt & perpper; approximately 1/2 cup olive oil or until emulsafied; Fingerling Potatoes:; approximately 5 potatoes per person; olive oil to coat; salt & pepper; 1 tsp herb de provence; Tomatoes: only if in season; few tomatoes, chopped; 3 tbsp balsamic vinegar; salt & pepper

Servings: persons

Salad:
Arugula or any mixed greens
few peices of bacon per person
Dressing:
1/4 cup red wine vinegar
1 tbsp dijon mustard
2 shallots, chopped
salt & perpper
approximately 1/2 cup olive oil or until emulsafied
Fingerling Potatoes:
approximately 5 potatoes per person
olive oil to coat
salt & pepper
1 tsp herb de provence
Tomatoes: only if in season
few tomatoes, chopped
3 tbsp balsamic vinegar
salt & pepper

1
Preheat oven to 350 degrees.
2
For the dressing, place red wine vinegar in a measuring cup. Whisk in mustard, salt and pepper until smooth. Slowly stream in olive oil while whisking until emulsified. Add chopped shallot and set aside.
3
Chop the fingerling potatoes into bite size pieces and place in a dish. Pour in olive oil to coat. Add herb de provencce, salt and pepper and mix well. Place on a cookie sheet and cook for 20 minutes, or until golden.
4
Chop tomatoes and place in a glass bowl. Add salt, pepper, and balsamic vinegar. Set aside.
5
Cook bacon until crisp. Drain and set aside.
6
To assemble, place the arugula in a salad bowl. Add dressing to coat. Place into individual salad bowls. Top with chopped tomatoes, crumbled bacon and fingerling potatoes. Enjoy!

kcal

Calories

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad:, Arugula or any mixed greens, few peices of bacon per person, Dressing:, and more.

Yes, Friday Night Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Friday Night Salad

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