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Tangy Summer Salad


  • 8 cups packed mixed baby greens or field salad greens
  • 1-1/2 cups sliced fresh strawberries or diced watermelon
  • 8 slices bacon, crisply cooked, broken into 1-inch pieces*
  • 1/2 cup crumbled goat cheese or feta cheese
  • 2 tablespoons pine nuts or coarsely chopped walnuts, toasted
  • 3 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon vinegar
  • 1/4 teaspoon each: sugar, salt and freshly ground black pepper


  • 1. Combine greens, strawberries, bacon, cheese and nuts in a large bowl.
  • 2. Whisk together oil, vinegar, mustard, sugar, salt and pepper; toss with salad mixture and serve in four chilled shallow bowls. Serve with additional pepper if desired.
  • *8 slices fully cooked bacon may be substituted.