Colorful Salad with Bacon Dates
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 oak leaf salad
- 300 g lamb`s lettuce
- 150 g cherry tomato (s)
- 1 mozzarella roll
- 24 date (s)
- 24 slices bacon
- 100 g pine nuts
- 100 g parmesan, optional
- 1 orange (s), untreated
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Wash the orange with hot water, rub the peel and squeeze out the juice. Remove the peel abrasion. Stone the dates and place in the orange juice for 30 minutes to 3 hours, depending on your taste.
- Wash the lettuce and tomatoes and cut into bite-sized pieces. Finely dice the mozzarella and cut the spring onions into fine rings. Toast the pine nuts without fat in a pan until light brown. Wrap the dates (possibly fill with a little parmesan) with a bacon strip. Pin in place with a toothpick. Bake in the preheated oven at 200 degrees for about 20 minutes. Turn several times.
- For the dressing, mix 3 tablespoons of orange juice with vinegar, oil, spices and basil very well. Season with orange peel. Since the juice has absorbed a lot of sugar from the dates, you actually don`t need any additional sugar. Mix the salad ingredients, pour the dressing and the hot dates over them and serve immediately.
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