Bacon Caprese Salad Recipe
In summer, I am always looking for ways to use the fresh basil and tomatoes that grow in my herb garden. This recipe combines the two flavors in a wonderful salad that you can make any time of year! —Mary Ann Turk, Joplin, MO
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 2 green onions chopped
- 1/4 teaspoon coarsely ground pepper
- 8 bacon strips cooked and crumbled
- 1-1/2 cups fresh baby spinach
- 1/2 cup minced fresh basil
- 1/4 cup balsamic vinaigrette
- 1 pound fresh mozzarella cheese cut into 1/4-inch slices
- 3 plum tomatoes cut into 1/4-inch slices
- Carbohydrate 3.68744566443004 g
- Cholesterol 36.2873896 mg
- Fat 9.46868232967659 g
- Fiber 0.186670830806096 g
- Protein 13.9283448703058 g
- Saturated Fat 5.79842220439126 g
- Serving Size 1 1 serving (70g)
- Sodium 461.044262954197 mg
- Sugar 3.50077483362394 g
- Trans Fat 0.47826980776921 g
- Calories 152 calories
Directions Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving, drizzle with vinaigrette; sprinkle with salt and pepper. Yield: 8 servings. Originally published as Bacon Caprese Salad in Simple & Delicious June/July 2013, p9
