To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
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- 5 cups torn mixed greens
- 1 medium tomato, diced
- 1 cup sliced radishes
- 1 cup sliced red onion
- 1/4 cup bacon bits
- 2/3 cup canola oil
- 1/3 cup cider vinegar
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Yield: 6 servings.
Originally published as Tossed Salad in Country Woman November/December 1995, p37
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