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Red Leaf Lettuce Salad with Balsamic Vinaigrette Recipe

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This recipe for Red Leaf Lettuce Salad with Balsamic Vinaigrette is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch Red Leaf lettuce, torn into bite-sized pieces
1 small red onion, sliced into thin rings
1 cup frozen petite peas, thawed and drained
1 cup shredded mozzarella cheese
˝ cup pine nuts, toasted
6 slices bacon, cooked and crumbled
Freshly ground black pepper, to taste
1 to 1˝ cups Balsamic Vinaigrette, (see recipe)
Directions:
Directions:
1). Prepare the Balsamic Vinaigrette according to the instructions. Allow it to sit out for 2 hours at room temperature before serving.

2). Preheat the oven to 325 degrees. Place the pine nuts on a baking sheet and bake for 5 to 7 minutes, shaking the pan halfway through to ensure even toasting.

3). Place the sliced onions in a bowl and cover with cold water. Let them sit while you prepare the rest of the salad. This keeps their flavor but removes the harsh onion bite. Place the bacon in a sauté pan and cook until crisp. Crumble and cool completely.

4). Wash the lettuce and dry well with paper towels. Tear the lettuce into bite-size pieces and place the lettuce in a clean kitchen towel and refrigerate to make sure the lettuce will be dry and cold when ready to toss. Drain the onions well and pat dry with a paper towel.

5). Place the lettuce in a large bowl. Add the onion, peas, mozzarella, toasted pine nuts, bacon and freshly ground pepper and toss to combine. Add the salad dressing and mix until combined.
Number Of Servings:
Number Of Servings:
4

 

 

 

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