Makes 4 servings
2 large ripe tomatoes
2 Belgian endives
1 1/2 cups (375 mL) croutons
3 slices bacon
Newman's Own® Balsamic Vinaigrette
1. CUT tomatoes into small cubes. Cut endives in half lengthwise and then slice crosswise to make an amount equal in volume to the tomatoes. Mix tomatoes, endive and croutons.
2. COOK bacon until very crisp. Crumble and sprinkle over salad.
3. ADD Newman's Own® Balsamic Vinaigrette to taste and toss. Serve.
to Newman’s Own® Dressing Recipes