Description
A vibrant salad combining fresh ingredients, rich flavors, and delightful textures, perfect as a main course or side dish.
Ingredients
- 4 cups finely chopped iceberg lettuce
- 1 cup chopped baby spinach
- 1 cup chopped radicchio
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup sliced green olives
- 1/2 cup chopped mushrooms
- 1/2 cup halved cherry tomatoes
- 4 strips crispy bacon, crumbled
- 2 hard-boiled eggs, chopped
- 1/2 cup crumbled blue cheese or feta
- 60 ml olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped fresh basil
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
- Extra crumbled blue cheese, for garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Season to taste with salt and pepper. Set aside.
- In a skillet over medium heat, cook the bacon slices until crisp and golden. Remove from heat and drain on paper towels. Crumble into small pieces when cooled.
- Place eggs in a saucepan, cover with cold water, and bring to a gentle boil. Simmer for 9-10 minutes, then cool under cold running water, peel, and chop.
- In a large mixing bowl, combine iceberg lettuce, baby spinach, and radicchio. Add red onion, celery, mushrooms, olives, and tomatoes. Toss gently.
- Add crumbled cheese, chopped eggs, and bacon to the bowl. Drizzle with half of the dressing and toss gently to coat.
- Spoon the salad into bowls and refrigerate for 10 minutes before serving. Garnish with fresh basil and extra cheese before serving.
Notes
Use fresh ingredients for the best flavor. Customize with your favorite vegetables. For a lighter version, swap bacon with turkey bacon or tempeh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American