country-beet-salad-101595.json

{
    "directions": [
        "Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place beets in medium bowl; mix in 2 tablespoons dressing. Saut\u00e9 bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Whisk 1 tablespoon bacon drippings into dressing. Add bread to remaining drippings in skillet and saut\u00e9 until crisp, about 6 minutes. Place croutons in large bowl. Add greens, eggs, pine nuts, beets and bacon. Toss with enough dressing to coat."
    ],
    "ingredients": [
        "1/2 cup olive oil",
        "3 tablespoons white wine vinegar",
        "1 15-ounce can baby beets, drained, cut into 1/2-inch pieces",
        "4 slices bacon, chopped",
        "4 cups 1-inch cubes French bread",
        "1 4 1/2-ounce package mixed greens",
        "2 hard-boiled eggs, shelled, diced",
        "1/4 cup pine nuts, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Egg",
        "Leafy Green",
        "Vegetable",
        "Saut\u00e9",
        "Quick & Easy",
        "Bacon",
        "Pine Nut",
        "Beet",
        "France"
    ],
    "title": "Country Beet Salad",
    "url": "http://www.epicurious.com/recipes/food/views/country-beet-salad-101595"
}