Mixed Greens with Parmesan, Croutons, Bacon, Recipe

Name: Mixed Greens with Parmesan, Croutons, Bacon,
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts mixed greens (crisp romaine, spinach); 2 cups shredded parmesan cheese (not grated or ground); 12 ounces regular cut bacon, sliced thin and cooked crisp; 5 cups croutons; 1 large red onion, very thinly sliced in rings and separated; Half a loaf French, Italian, or sourdough bread cut into 3/4-inch cubes, enough for 5 cups; 1/3 cup extra virgin olive oil; 1/2 cup butter ( 1/4 pound); 3 cloves garlic, peeled and crushed; 1/2 teaspoon salt; Pinch each dried basil, oregano, cayenne, celery seed; 4 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 1 clove garlic, peeled and minced; 1 tablespoon plain yogurt; 2 teaspoons Dijon mustard; 1/2 teaspoon sugar; 1/8 teaspoon dried sage; 1/8 teaspoon dried thyme; 1/8 teaspoon dried basil; 1/8 teaspoon dried oregano; pinch cinnamon; 1/3 cup olive oil; 1/3 cup extra virgin olive oil

Servings: persons

4 quarts mixed greens (crisp romaine, spinach)
2 cups shredded parmesan cheese (not grated or ground)
12 ounces regular cut bacon, sliced thin and cooked crisp
5 cups croutons
1 large red onion, very thinly sliced in rings and separated
Half a loaf French, Italian, or sourdough bread cut into 3/4-inch cubes, enough for 5 cups
1/3 cup extra virgin olive oil
1/2 cup butter ( 1/4 pound)
3 cloves garlic, peeled and crushed
1/2 teaspoon salt
Pinch each dried basil, oregano, cayenne, celery seed
4 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, peeled and minced
1 tablespoon plain yogurt
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
pinch cinnamon
1/3 cup olive oil
1/3 cup extra virgin olive oil

1
Make the croutons: Heat the oven to 325.
2
Spread bread cubes in a sheet pan and bake for 10 minutes while preparing the seasoning.
3
Melt the olive oil and butter in a small saucepan.
4
Add the garlic, salt, oregano, basil, cayenne, and celery seed.
5
Take the lightly toasted croutons from the oven (they should still be soft) and put them into a 2-quart bowl.
6
Pour the seasoning oil over, turning and tossing to mix.
7
Spread the croutons-again on the pan, return to the oven, and bake until crisp, but not hard, 10 to 15 minutes more.
8
Cool on the pan, then transfer back to the bowl.
9
Hold at room temperature until serving.
10
Make the vinaigrette: Combine all in a 2-cup glass measure.
11
Blend till smooth with a hand-held blender.
12
Thin with a little water if needed.
13
Makes about one cup.
14
Place the greens in a bowl, add the croutons, dress with half the vinaigrette, mixing well but gently.
15
Divide among 8 salad plates.
16
Sprinkle the Parmesan over, then the bacon.
17
Mound a small bundle of red onion on top.
18
Serve immediately.

1437

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 4 quarts mixed greens (crisp romaine, spinach), 2 cups shredded parmesan cheese (not grated or ground), 12 ounces regular cut bacon, sliced thin and cooked crisp, 5 cups croutons, and more.

Yes, Mixed Greens with Parmesan, Croutons, Bacon, falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Greens with Parmesan, Croutons, Bacon,

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions