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Ingredients
- 1/2 cup olive oil
- 3 tablespoons white wine vinegar
- 1 15-ounce can baby beets, drained, cut into 1/2-inch pieces
- 4 slices bacon, chopped
- 4 cups 1-inch cubes French bread
- 1 4 1/2-ounce package mixed greens
- 2 hard-boiled eggs, shelled, diced
- 1/4 cup pine nuts, toasted
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place beets in medium bowl; mix in 2 tablespoons dressing. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Whisk 1 tablespoon bacon drippings into dressing. Add bread to remaining drippings in skillet and sauté until crisp, about 6 minutes. Place croutons in large bowl. Add greens, eggs, pine nuts, beets and bacon. Toss with enough dressing to coat.
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