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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This pretty salad is a variation of my motherâs old recipe. Bacon makes it hearty, and water chestnuts add crunch. âPenny Hamilton, Granby, Colorado Ingredients:
8 bacon strips, chopped |
1/4 cup balsamic vinegar |
3 tablespoons honey |
1/4 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 cups torn curly endive |
1 pint cherry tomatoes |
8 green onions, thinly sliced |
1/2 cup sliced water chestnuts |
1/2 cup coarsely chopped walnuts, toasted |
1/2 cup salad croutons |
2 hard-cooked eggs, chopped |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3 tablespoons drippings. Stir the vinegar, honey, mustard, salt and pepper into drippings; heat through. Keep warm.
2. In a salad bowl, combine the endive, tomatoes, onions, water chestnuts, walnuts, croutons and bacon. Pour warm dressing over salad; toss to coat. Sprinkle with eggs. Serve immediately. Yield: 10 servings.
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