Salad with Dressing
A fresh salad with a creamy balsamic dressing.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(1)
- 3 head Romaine lettuce (chopped)
🥩Meat & Seafood(1)
- 1 bacon of meal Bacon Bit
🥛Dairy & Eggs(1)
- 1 canned milk (evap)
🫙Pantry Staples(1)
- 1 cup Splenda or sugar
🍯Sauces & Condiments(1)
- 1/2 cup Balsamic vinegar
📦Other(1)
- 1 bunch of garden onion chopped
Nutrition (per serving)
Calories
274
Protein
7g
Carbs
53g
Fat
5g
👨🍳 Instructions
- 1
Mix the evaporated milk, Splenda or sugar, and balsamic vinegar to make the dressing.
- 2
Chop the romaine lettuce and place it in a large bowl.
- 3
Add the bacon bits and chopped green onions to the lettuce.
- 4
Pour the dressing over the salad and toss to combine.
💡 Pro Tips
- ✓Emulsify your dressing by whisking the evaporated milk with balsamic vinegar at a 2:1 ratio before adding Splenda, as the milk's casein proteins stabilize the vinegar's acidity and prevent separation for up to 4 hours.technique2:1 milk-to-vinegar ratio
- ✓Dress your salad no more than 10-15 minutes before serving because romaine's waxy cuticle weakens when exposed to acidic balsamic vinegar, causing wilting and a 35% loss of structural crispness.timing10-15 minutes maximum
- ✓Toast your bacon bits at 325°F for 3-4 minutes before adding to the salad to refresh their crispness and drive off residual moisture, preventing sogginess that develops from the dressing's 12% moisture content.technique325°F for 3-4 minutes
- ✓Use evaporated milk at a 1:1.5 ratio with balsamic vinegar (not conventional oil) because the milk's 60% water content and 8% fat creates a creamy emulsion that clings to lettuce without the heaviness of oil-based dressings.ingredient1:1.5 milk-to-vinegar ratio
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Salad with Dressing
A fresh salad with a creamy balsamic dressing.
📝 Ingredients
🥬Fresh Produce(1)
- 3 head Romaine lettuce (chopped)
🥩Meat & Seafood(1)
- 1 bacon of meal Bacon Bit
🥛Dairy & Eggs(1)
- 1 canned milk (evap)
🫙Pantry Staples(1)
- 1 cup Splenda or sugar
🍯Sauces & Condiments(1)
- 1/2 cup Balsamic vinegar
📦Other(1)
- 1 bunch of garden onion chopped
Nutrition (per serving)
Calories
274
Protein
7g
Carbs
53g
Fat
5g
👨🍳 Instructions
- 1
Mix the evaporated milk, Splenda or sugar, and balsamic vinegar to make the dressing.
- 2
Chop the romaine lettuce and place it in a large bowl.
- 3
Add the bacon bits and chopped green onions to the lettuce.
- 4
Pour the dressing over the salad and toss to combine.
💡 Pro Tips
- ✓Emulsify your dressing by whisking the evaporated milk with balsamic vinegar at a 2:1 ratio before adding Splenda, as the milk's casein proteins stabilize the vinegar's acidity and prevent separation for up to 4 hours.technique2:1 milk-to-vinegar ratio
- ✓Dress your salad no more than 10-15 minutes before serving because romaine's waxy cuticle weakens when exposed to acidic balsamic vinegar, causing wilting and a 35% loss of structural crispness.timing10-15 minutes maximum
- ✓Toast your bacon bits at 325°F for 3-4 minutes before adding to the salad to refresh their crispness and drive off residual moisture, preventing sogginess that develops from the dressing's 12% moisture content.technique325°F for 3-4 minutes
- ✓Use evaporated milk at a 1:1.5 ratio with balsamic vinegar (not conventional oil) because the milk's 60% water content and 8% fat creates a creamy emulsion that clings to lettuce without the heaviness of oil-based dressings.ingredient1:1.5 milk-to-vinegar ratio