Vermont Country Salad
This recipe comes from a book called "American Harvest". With maple syrup, bacon and cheddar cheese, what's not to like!!
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INGREDIENTS
Nutrition- 3tablespoons maple syrup
- 1⁄4
- 1teaspoon Dijon mustard
- 1teaspoon minced garlic
- 1⁄2cup vegetable oil
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 6slices uncooked bacon
- 1⁄2lb mixed baby greens
- 1cup shredded cheddar cheese
- 1cup crouton
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DIRECTIONS
- To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
- Add the oil in a steady stream, whisking constantly.
- Season with the salt and pepper and set aside.
- Place the bacon in one layer in a skillet and set over medium heat.
- Cook, turning once or twice, until crispy, 5 to 7 minutes.
- Transfer to paper towel and let cool slightly.
- Crumble.
- In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
- Pour the vinaigrette over the top and toss to combine.
- Place a neat mound on each plate and serve immediately.
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