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Green Salad With Bacon, Croutons And Mustard Dressing

salads

4 thick slices bacon (about 6 ounces); cut into sticks
1 tablespoon olive oil
4 slices (1/2 inch) French or Italian bread
12 cups torn mixed salad greens
1/2 cup walnuts; toasted
----DRESSING----
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon pepper
1 clove garlic; minced
1/2 teaspoon dried tarragon; or
1 tablespoon chopped fresh
1/4 teaspoon salt
1/3 cup olive oil

In nonstick skillet, cook bacon until crisp; transfer to paper towel-lined plate. Brush oil over both sides of bread; cut into cubes. Spread on baking Sheet; bake in 400°F oven for 5 to 10 minutes or until golden. Add to bacon. Dressing: In small bowl, whisk together vinegar, mustard, pepper, garlic, tarragon and salt; whisk in oil. In salad bowl, toss together greens, walnuts, bacon, croutons and dressing until greens are coated. TIP : To prepare salad greens ahead of time, rinse them, spin dry and wrap in clean kitchen towels, then store in plastic bags in the refrigerator crisper.

Contributor: Canadian Living - December, 1998

Yield: 8 servings

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