Country Beet Salad

• 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

1. Whisk oil and vinegar in small bowl to blend.
2. Season dressing with salt and pepper.
3. Place beets in medium bowl; mix in 2 tablespoons dressing.
4. Saute bacon in heavy large skillet over medium heat until crisp.
5. Using slotted spoon, transfer bacon to paper towels and drain.
6. Whisk 1 tablespoon bacon drippings into dressing.
7. Add bread to remaining drippings in skillet and saute until crisp, about 6 minutes.
8. Place croutons in large bowl.
9. Add greens, eggs, pine nuts, beets and bacon.
10. Toss with enough dressing to coat.

olive oil, white wine vinegar, baby beets, bacon, bread, mixed greens, eggs, pine nuts

Taken from www.epicurious.com/recipes/food/views/country-beet-salad-101595 (may not work)