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.

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 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.

Mixed Greens with Parmesan, Croutons, Bacon,

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