125 ml olive oil 1/2 cup
45 ml white wine vinegar 3 tbsp
500 g beets, cooked, drained, peeled & diced 1 lb
4 slices bacon, chopped
1 L french bread, cubed 4 cup
2 L mixed greens 8 cup
2 eggs, hard boiled & chopped
50 ml pine nuts, toasted 1/4 cup
salt & pepper to taste
Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place beets in a medium bowl; mix in 2 tablespoons (25 ml) dressing. Saute bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Whisk 1 tablespoon (15 ml) bacon drippings into dressing. Add bread to remaining drippings in skillet and saute until crisp, about 6 minutes. Place croutons in large bowl. Add greens, egg, pine nuts, beets and bacon. Toss with enough dressing to coat.
Serves 4