Print

Bacon and Peanut Salad

Print Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Loading...

  • Author: Meghan Donnelly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 4 slices Schär Artisan Baker White Bread
  • 2 endive lettuces
  • 2 bundles arugula
  • 4 ounces bacon bits
  • 1 tablespoon mustard
  • 1½ ounces roasted peanuts
  • 4 tablespoons olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
  • balsamic vinegar, to taste

Instructions

  1. Prepare the greens: Wash and dry the endive lettuces and arugula. Chop or tear into bite-sized pieces if needed. Mix together and divide evenly among 4 salad bowls or plates.
  2. Toast the bread: Cut the Schär Artisan Baker White Bread into small cubes. Heat a small amount of olive oil in a pan over medium heat and toast the bread cubes until golden and crisp.
  3. Cook the bacon: Add the bacon bits to the pan with the toasted bread and cook until the bacon is crisp and heated through. Remove from heat.
  4. Make the dressing: In a small bowl, whisk together the mustard, 1 tablespoon of balsamic vinegar, 4 tablespoons of olive oil, salt, and freshly ground black pepper until well combined.
  5. Assemble the salad: Drizzle the dressing over the prepared greens. Top each salad with the warm bacon and bread mixture.
  6. Garnish: Sprinkle roasted peanuts on top of each salad just before serving.

Find it online: https://eat-gluten-free.celiac.org/bacon-and-peanut-salad/