Apple Bacon Salad Recipes

APPLE & BACON SALAD

Steps:

• Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
• Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
• Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

BACON, APPLE, AND SPINACH SALAD

Steps:

• Crumble bacon. Toss with spinach, apples, and onions in salad bowl.
• In small bowl, whisk together vinegar, sugar, mustard, salt and pepper. Whisk in the oil until well blended.
• Just before serving, drizzle dressing over salad, tossing well. Sprinkle with nuts.

PORK CHOPS WITH APPLE BACON SALAD

Steps:

• For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight.
• In a large saute pan over high heat, warm the oil. Sprinkle the chops with the salt and pepper. Then add the chops to the oil and reduce the heat to medium. Sear the chops until browned on the first side, 4 to 5 minutes, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out any excess oil from the pan.
• For the salad: Return the pan to medium-high heat with the oil. Then add the apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves.
• Serve the chops with the apple bacon salad.

PORK CHOPS WITH APPLE BACON SALAD

Steps:

• For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight.
• In a large saute pan over high heat, warm the oil. Then sprinkle the chops with the salt and pepper. Add the chops to the warmed oil, and then reduce the heat to medium. Sear the chops until browned, 4 to 5 minutes on the first side, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out excess oil from the pan.
• To prepare the apple bacon salad: Return the pan to medium-high heat. Then add the oil, apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves.
• Serve the chops with a choice of sides and finish with the apple bacon salad.

APPLE AND BACON WEDGE SALADS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Place bacon on cookie sheet.
• Bake 10 to 15 minutes, turning once, until crisp. Cool 5 minutes. Chop bacon or crumble into small pieces.
• In medium bowl, toss apples with lemon juice.
• On serving platter or individual plates, arrange lettuce wedges. Top with dressing, bacon, apples and cheese.

CREAMY CABBAGE WITH APPLES AND BACON

Steps:

• Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
• Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
• Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

BROCCOLI-APPLE SALAD WITH BACON

Steps:

• In a large bowl, combine the broccoli, cauliflower, carrots and cranberries. Toss apples with 1 tablespoon lemon juice; add to vegetable mixture and toss. , In a small bowl, whisk the mayonnaise, syrup and remaining lemon juice. Stir into broccoli mixture. Cover and refrigerate for at least 1 hour. , Just before serving, stir in bacon and sunflower kernels.

FRESH BROCCOLI SALAD WITH APPLE AND BACON

Steps:

• In a large bowl, combine the broccoli, apple, onion and bacon. In a small bowl, combine salad dressing and sugar. Pour over broccoli mixture; toss to coat.