Red Cabbage, Tangerine, And Bacon Salad With Bacon Vinaigrette – a delicious recipe with head red cabbage, tangerines, lean bacon, red wine vinegar, mustard, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.
2
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.
3
Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.
312
kcal
Calories
25
g
Fat
2
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small head red cabbage (about 11/2 pounds), 2 tangerines, 6 slices lean bacon, 1/4 cup red wine vinegar, and more.
Yes, Red Cabbage, Tangerine, And Bacon Salad With Bacon Vinaigrette 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.
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